Spinach Salad With Warm Cranberry Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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) |
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 |
Directions:
1. In a medium pan over medium-high heat, saute onion in oil until softened and slightly carmelized, about 10 minutes.
2. Season with salt and pepper.
3. While onions are cooking, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice, and honey.
4. Toast pumpkin seeds lightly.
5. Add vinaigrette and dried cranberries to onions and heat through.
6. 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.
7. 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!
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