#cranberries

In cats, the health benefits of cranberries are less definite. Unlike humans, cats produce enough Vitamin C that they don’t require extra in their diet. The need for Vitamin K supplementation is also rare, and it is usually only given when a deficiency has been caused by certain health conditions, such as liver disease or in cases of rodenticide toxicity.

The honey-cinnamon dressing on this Winter Fruit Salad is both sweet and sour, and goes well with the seasonal fruits, cranberries, and crunchy walnuts. You can serve it as a side dish at winter parties or as a healthy snack at any time.

Ingredients: 2 apples, diced. 2 pears, diced. 1 cup of red grapes, halved. 1 cup of green grapes, halved. 1 cup of fresh cranberries. 1/2 cup of chopped walnuts. 1/4 cup of honey. 2 tablespoons of fresh lemon juice. 1 teaspoon of ground cinnamon. 1/2 teaspoon of vanilla extract.

Instructions: Diced apples, pears, red grapes, and green grapes should all be put in a large bowl together. Put the chopped walnuts and fresh cranberries in the bowl and mix them together gently. Add the honey, fresh lemon juice, ground cinnamon, and vanilla extract to a different small bowl and mix them together using a whisk. Pour the honey-cinnamon dressing over the fruit mix and toss it around so that all the fruits are covered in the dressing. Put the winter fruit salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

The flavors and textures in this couscous salad with butternut squash and cranberries go well together. You can eat it for lunch or as a side dish for dinner. The roasted butternut squash makes it sweet and savory, and the dried cranberries give it a tart pop. The fresh parsley and feta cheese make the sauce creamy and herbaceous. Try it out and enjoy a dish that is both good for you and tasty!

Ingredients: 1 cup couscous. 2 cups butternut squash, diced. 1/2 cup dried cranberries. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add the diced butternut squash to a bowl and add 1 tablespoon of olive oil. Add salt and pepper to taste. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly caramelized. While the butternut squash is roasting, follow the directions on the package to make the couscous. Use a fork to fluff it up, then set it aside to cool. Cooked couscous, roasted butternut squash, dried cranberries, and chopped fresh parsley should all be put in a large bowl together. Mix one tablespoon of olive oil and one tablespoon of balsamic vinegar in a small bowl with a whisk. Pour the dressing over the couscous salad and mix it all together. On top of the salad, crumble some feta cheese. If you think it needs it, add more salt and pepper. You can serve the couscous salad right away or put it in the fridge to eat later. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes