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.
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- 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
- 1In a medium pan over medium-high heat, saute onion in oil until softened and slightly carmelized, about 10 minutes.
- 2Season with salt and pepper.
- 3While onions are cooking, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice, and honey.
- 4Toast pumpkin seeds lightly.
- 5Add vinaigrette and dried cranberries to onions and heat through.
- 6Place 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.
- 7Notes: 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!
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Nutritional Facts for Spinach Salad With Warm Cranberry Vinaigrette
Serving Size: 1 (163 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 291.6
- Calories from Fat 194
- Total Fat 21.6 g
- Saturated Fat 2.8 g
- Cholesterol 0.0 mg
- Sodium 1667.8 mg
- Total Carbohydrate 18.2 g
- Dietary Fiber 7.1 g
- Sugars 6.9 g
- Protein 11.9 g