Spinach Salad With Warm Cranberry Vinaigrette

Name: Spinach Salad With Warm Cranberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 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); Warm Cranberry Vinaigrette; 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

Servings: persons

Salad
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)
Warm Cranberry Vinaigrette
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

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!

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salad, 1 red onion, sliced into thin rings, 2 tablespoons olive oil, kosher salt or sea salt, and more.

Yes, Spinach Salad With Warm Cranberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!