Description
This festive cranberry spinach salad is the perfect holiday side dish.
Ingredients
Scale
- 16 oz fresh baby spinach (about 10–12 cups)
- 1 cup dried cranberries
- 1 cup sliced almonds, toasted
- 2 tbsp sesame seeds, toasted
- 1 tbsp poppy seeds (optional)
- ¼ cup white wine vinegar
- 2 tbsp apple cider vinegar
- 3 tbsp granulated sugar
- ½ cup olive oil
- 3 tbsp honey
- 1 tbsp shallot, finely minced
Instructions
- In a small bowl or mason jar, whisk together white wine vinegar, apple cider vinegar, and sugar until the sugar dissolves. Add olive oil, honey, minced shallot, toasted sesame seeds, and poppy seeds (if using). Whisk or shake until fully combined and emulsified.
- Heat a dry skillet over medium heat. Add sliced almonds and toast for 3–4 minutes, stirring frequently, until golden and fragrant. Remove from heat and cool.
- In a large salad bowl, add baby spinach, dried cranberries, and toasted almonds. Keep dressing separate until ready to serve.
- Drizzle homemade dressing over salad just before serving. Toss gently to coat evenly and serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14 g
- Sodium: 0 mg
- Fat: 19 g
- Saturated Fat: 2 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg