Spinach Salad with Cranberries and Pumpkin Seeds

 Recipe
Make this Spinach Salad with Cranberries and Pumpkin Seeds for your next Thanksgiving gathering. It's quick and easy, plus perfect for the season. One online reviewer says, "This salad was simple and delicious! The cinnamon and honey give it a hint of sweetness."

Yield:

Makes 4 servings (serving size: about 1 cup salad)

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 267
Fat 15 g
Satfat 5 g
Monofat 4 g
Polyfat 3 g
Protein 9 g
Carbohydrate 29 g
Fiber 4 g
Cholesterol 15 mg
Iron 4 mg
Sodium 326 mg
Calcium 186 mg

Ingredients

1 tablespoon honey
1 teaspoon whole-grain Dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons apple cider vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 (5-ounce) package fresh baby spinach
3/4 cup dried cranberries
1/4 cup salted pumpkinseed kernels, roasted
2 ounces thinly sliced Manchego cheese

Preparation

1. Whisk together first 5 ingredients (through pepper) in a small bowl until smooth. Add the vinegar, 2 tablespoons water, and olive oil, whisking until well-combined.

2. Combine the spinach, cranberries, and pumpkinseeds in a large bowl. Add the vinaigrette, and toss until well-coated. Divide the salad evenly among 4 plates. Arrange the Manchego slices evenly over each salad; serve immediately.

Note:

Laura Zapalowski,

October 2008
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