Spinach Cranberry Salad Recipe
Enjoy a delicious Spinach Cranberry Salad with a homemade dressing, perfect for any meal.
Equipment
- mason jar
- bowl
- skillet
- large mixing bowl
- salad plates
Ingredients
For the Dressing
- 5 tablespoon olive oil Extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon maple syrup
- 1 tablespoon minced shallot
- 2 teaspoon mustard
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground pepper
For the Salad
- ¼ cup dried cranberries
- 8 cups lightly packed spinach leaves
- 2 small pears firm but ripe
- ½ cup toasted walnuts
- ½ cup soft crumbled goat cheese
Instructions
Preparation
- Place the dressing ingredients into a small mason jar and shake it really well until combined.
- Add the dried cranberries to a bowl and mix with two tablespoons of the dressing. Let this soak for 20 minutes.
- Toast the nuts in a large skillet over medium-low heat for three to five minutes, stirring often.
- Prepare the pears by quartering, coring, and slicing them.
- In a large mixing bowl, add 6 cups of spinach and pears, toss with the dressing, then add the remaining spinach and toss again. Finally, add cranberries and walnuts and toss.
- Divide the salad onto four plates and top each with crumbled goat cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping dressing separate.
Nutrition
Serving: 1plateCalories: 426kcalCarbohydrates: 27gProtein: 10gFat: 34gSaturated Fat: 8gCholesterol: 13mgSodium: 765mgPotassium: 503mgFiber: 6gSugar: 16gVitamin A: 5942IUVitamin C: 21mgCalcium: 121mgIron: 3mg
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