ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach Salad with Cranberries and Pumpkin Seeds

Photo: Yunhee Kim; Styling: Megan Hedgpeth
Prep time 10 mins
Yield Makes 4 servings (serving size: about 1 cup salad)
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."

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

Nutrition 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

How to Make It

  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.