Spinach Salad with Warm Cranberry Vinaigrette

From Yankee Magazine — November 2006

Vegetables Recipes | Salads Recipes

Preparation Time: 20 minutes

Start to Finish Time: 25 minutes

Yield: 4 servings

• 1 red onion, sliced into thin rings
• 2 tablespoons olive oil
• Kosher or sea salt and freshly ground black pepper, to taste
• Warm Cranberry Vinaigrette
• 1/2 cup dried cranberries
• 1 6-ounce bag baby spinach, washed and dried
• 1/2 cup shelled pumpkin seeds
• (pepitas), lightly toasted

In a medium pan over medium-high heat, sauté onion in oil until softened and slightly caramelized, about 10 minutes. Season with salt and pepper. Add vinaigrette and cranberries. Place spinach in a salad bowl, pour warmed vinaigrette mixture over salad and toss lightly. Divide among four plates and sprinkle with pumpkin seeds. Serve immediately.

Warm Cranberry Vinaigrette

• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon mustard powder
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 small clove garlic, minced
• 2 tablespoons cranberry juice
• 2 teaspoons honey
• 1/2 cup plus 1 tablespoon walnut oil

In a small bowl, combine vinegar, mustard, mustard powder, salt, pepper, garlic, juice, and honey. Add walnut oil in a slow stream, whisking constantly. Yield: about 1 cup

Find Similar Recipes

• By Category
  • Vegetables Recipes
  • Salads Recipes
• By Course
  • Salads Recipes
• By Special Occasions
  • Christmas Recipes
  • Thanksgiving (USA) Recipes