Spinach Salad with Warm Cranberry Vinaigrette

by Annie Copps
Monday, Nov 21, 2016




Yield: 4 Servings 

Ingredients 

  • ½ cup shelled pumpkin seeds
  • 2 tablespoons olive oil
  • 1 red onion, sliced into rings
  • salt and pepper to taste
  • ½ cup dried cranberries
  • 1 ( 6- ounce) bag baby spinach, washed and dried
  • Cranberry Vinaigrette

 

Directions

Toast pumpkin seeds in a heavy-bottomed skillet over low heat, shaking occasionally, about 5-6 minutes. Remove from skillet and reserve.


Heat olive oil in skillet over medium heat. Cook onion until soft and slightly caramelized, about 10 minutes. Season with salt and pepper to taste and remove from heat.

Make Warm Cranberry Vinaigrette (see below).

Gently reheat onions over low heat. Add vinaigrette and dried cranberries and heat gently until warm, 1-2 minutes.

Place spinach in a salad bowl, pour warmed cranberry over salad and toss lightly. Divide among 4 plates and sprinkle with pumpkin seeds. Serve immediately.

Cranberry Vinaigrette 

Ingredients 

  • ¼ cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 small garlic clove, minced
  • 2 tablespoons cranberry juice (not cranberry-apple or other blends)
  • 2 teaspoons honey
  • ½ cup plus one tablespoon walnut oil

 

Directions

In a small bowl, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice and honey.


Add walnut oil in a slow stream, whisking constantly.

 

 

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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