Cranberry Spinach Salad

 

Cranberry Spinach Salad

Spinach, like most leafy greens, is a nutritional super food! It is relatively high in iron compared to other plant foods, and is packed with a wide range of antioxidants, vitamins and minerals–all for under 100 calories in a heaping serving. This recipe pairs the super food with sweet cranberries and a tangy balsamic vinaigrette.
Prep Time 15 mins
Course Salad, Side Dish, Veggie Side-Dish
Cuisine American
Servings 7
Calories 170 kcal

Ingredients
  

  • Salad:
  • 1 pound fresh spinach
  • 3/4 cup pecans
  • 1/2 cup dried cranberries
  • Dressing:
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil

Instructions
 

  • Thoroughly wash spinach in cold water and pat dry with a towel. In a large bowl, toss together spinach, pecans and cranberries.
  • Peel and finely chop garlic.
  • In a small bowl, vigorously whisk together all of the dressing ingredients until well combined. Or, put ingredients in a screw top jar; screw the lid on tightly and shake until well combined (a great way for kids to help out).
  • Just before serving, pour dressing over salad and toss until evenly coated.

Notes

Smart Shopping Tips:
  • It is best to wash even bagged lettuce and greens before using.
  • Buying a bunch of fresh spinach might be cheaper than bagged spinach. To prepare, remove stems and thoroughly wash and dry. Store in a plastic bag with a damp paper towel. It will keep in the fridge for 3-5 days.
  • Making your own salad dressing is easy, cheaper and tastier than buying bottled dressing; plus you have more control over the ingredients.
Cooking & Serving Tips:
  • Toasting nuts boosts their flavor. Before adding them to the salad, try toasting them in a dry skillet over medium heat. Stir frequently and toast until they are slightly browned and fragrant (it only takes a few minutes).
  • You can substitute any type of nuts including walnuts, almonds or sunflower seeds.
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