Prep 20 mins
Cook 5 mins
I heard this recipe described on the Daily Dish by Annie Copps, senior food editor at Yankee Magazine. It sounded so good, I had to try it. It's become one of our favorite salads.
- 1 red onion, sliced into thin rings
- 2 tablespoons olive oil
- kosher salt or sea salt
- black pepper, freshly ground, to taste
- 1⁄2 cup dried cranberries
- 1 (6 ounce) package Baby Spinach, washed and dried
- 1⁄2 cup pumpkin seeds, shelled and lightly toasted (pepitas)
Warm Cranberry Vinaigrette
- 1⁄4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon mustard powder
- 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper, freshly ground
- 1 small garlic clove, minced
- 2 tablespoons cranberry juice
- 2 teaspoons honey
- 1⁄2 cup walnut oil
- In a medium pan over medium-high heat, saute onion in oil until softened and slightly carmelized, about 10 minutes.
- Season with salt and pepper.
- While onions are cooking, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice, and honey.
- Toast pumpkin seeds lightly.
- Add vinaigrette and dried cranberries to onions and heat through.
- Place spinach in a salad bowl (note: I usually can only find 7oz packages of spinach), pour warmed vinaigrette mixture over salad, add pumpkin seeds, and toss lightly. Serve immediately.
- Notes: this makes more than 4 servings, but the original recipe said 4. Once I didn't have any cranberry juice, so I used jellied cranberry, and it was fine - the dressing was a little thicker, but still very good!