“The cranberry topping is crunchy and would also go well with sliced turkey or on your Thanksgiving table. From BHG.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. For the cranberry topping, pulse cranberries 5 times in a food processor to coarsely chop (or chop by hand); transfer to a bowl.
  2. Peel and section oranges over the bowl (to catch juices), then add to cranberries.
  3. Stir in celery, onion, sugar, lemon juice and ginger; cover and refrigerate at least one hour, up to 2 days.
  4. Toss arugula with mint and oil; top with cranberry mixture to serve.

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