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Spinach Salad with Warm Cranberry Vinaigrette

by in Nov 2006
Spinach Salad with Warm Cranberry Vinaigrette
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Total Time: 20

Yield: 4 servings

A delicious fall spinach salad topped with toasted pumpkin seeds, fresh cranberries, and warm cranberry vinaigrette dressing.

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Spinach Salad with Warm Cranberry Vinaigrette
Photo/Art by Howard Puckett


  • 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 (recipe below)
  • 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
Updated Wednesday, November 1st, 2006

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