Fresh Citrus and Cranberry Salad

Prep time: 25 min. Chill: 1 hr

2 cups fresh or frozen cranberries, thawed
4 oranges
2 stalks of celery, thinly sliced (1 cup)
1/2 small red onion, finely chopped (1/3 cup)
1/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon grated fresh ginger
1 5-ounce package baby arugula
1/4 cup fresh mint leaves, chopped
2 tablespoons walnut oil
1/2 cup chopped toasted GoldRiver Walnuts

1. For cranberry topper, in food processor cover and pulse cranberries to coarsely chop or chop by hand. Transfer to bowl.

2. Cut peel from oranges. Section oranges over the bowl to catch juice. Add section and juice to cranberries. Stir in celery, onion, sugar, lemon juice and ginger. Cover and refrigerate for at least 1 hour or up to 2 days.

3. Toss arugula with mint and oil. Top with cranberry mixture and sprinkle with toasted walnuts.

To toast walnuts: Spread walnuts in a single layer on a baking sheet. Toast in oven for 8-10 minutes at 375 degrees.