Green Bean Salad with Cranberries

29 November 2018

A crunchy, nutty and festive salad which can be made up to 8 hours ahead and served cold to free up oven space on the big day.  

Nutritional highlights

This nutrient rich recipe provides benefits to your digestion and bones as well as contributing to the regulation of cholesterol. To start with, green beans have a high fibre content to aid digestion and are a rich source of vitamin K for healing and bone health. Combine these with almonds, which contain the monounsaturated fats that help to regulate cholesterol and reduce the risk of heart disease and you have a dish that not only packs a healthy punch, but looks and tastes great too. 


(Makes 8 servings)
Preparation Time: 5 minutes
Cooking Time: 15 minutes

  • 600g green beans 
  • 2 tbsp olive oil 
  • 2 shallots
  • 100g almonds 
  • 4 garlic cloves, crushed
  • 100g dried cranberries
  • 2 tsp honey
  • 1/4 cup apple cider vinegar


Blanch the green beans in a large saucepan of boiling water for 2 minutes, then drain. Plunge the beans straight into cold (or iced) water for a minute or 2, then drain again and put to one side in a bowl.

Into a frying pan, add the oil and thinly sliced shallots along with the almonds and crushed garlic. Cook for 4-5 minutes until tender and lightly browned, then put aside with the beans.

Next, add the cranberries, honey, vinegar and 1 tbsp water into the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally until the cranberries are plump. Allow to cool and then toss with the beans and shallot mixture.

Serve cold as an accompaniment to your festive favourites. 

Top tip:

If you’re allergic to nuts, try swapping the almonds for sunflower or pumpkin seeds for similar nutritional benefits.

Calories:  Fat:  Saturates:  Total Sugar:  Salt: