Apple Cranberry Spinach Salad

Name: Apple Cranberry Spinach Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 serving
Ingredients: For the almonds:; 1 cup slivered almonds; 1 teaspoon extra virgin olive oil; 2 teaspoons honey; ¼ teaspoon kosher salt; To plump the dried cranberries:; ½ cup dried cranberries; 1 tablespoon water; For the dressing:; ½ cup extra virgin olive oil; ¼ cup honey; 3 tablespoons apple cider vinegar; 1 medium clove garlic; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 teaspoons poppy seeds; FOR THE SALAD:; 8 cups baby spinach; 1 large crisp red apple; ½ cup pomegranate arils or seeds

User Reviews

5.0

27 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
8
Calories
266 kcal
Course
Salad
Cuisine
American

Apple Cranberry Spinach Salad

Brielle Kelley

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Apple Cranberry Spinach Salad - an insanely delicious and super healthy salad - perfect for any fall/holiday get together!

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Ingredients

Servings

For the almonds:
1 cup slivered almonds
1 teaspoon extra virgin olive oil
2 teaspoons honey
¼ teaspoon kosher salt
To plump the dried cranberries:
½ cup dried cranberries
1 tablespoon water
For the dressing:
½ cup extra virgin olive oil
¼ cup honey
3 tablespoons apple cider vinegar
1 medium clove garlic finely minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons poppy seeds
FOR THE SALAD:
8 cups baby spinach
1 large crisp red apple I like Fugi or Pink Lady, quartered, cored and thinly sliced
½ cup pomegranate arils or seeds

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Instructions

For the almonds, preheat the oven to 300˚F. Line a sheet pan with foil. Combine slivered almonds, olive oil, honey and kosher salt on the sheet pan and stir to combine. Don’t worry if the honey doesn’t coat all the nuts. Bake for 5 minutes, then stir to redistribute. Repeat 2-3 times (baking 5 minutes, then stirring) until almonds are light golden brown, about 15-20 minutes. Remove from the oven, stir to separate, then set aside to cool. (See note below* on advance preparation.)
Combine cranberries and 1 tablespoon water in a small microwave-safe glass (or ceramic) cup or bowl. Cover with microwave-safe plastic wrap and cook on high for 40 seconds. Remove from microwave and set aside to cool. (See note below* on advance preparation.)
Combine all dressing ingredients in a glass jar with a tight fitting lid. Cover tightly and shake well. Set aside. (See note below* on advance preparation.)
For the salad, combine spinach and apple slices. Drizzle ¼ cup of the dressing over the salad. Top with dried cranberries, pomegranates and almonds. Toss before serving. Pass extra dressing at the table.

Notes

*To make ahead:The cranberries can be prepared a day in advance. Set aside to cool, then refrigerate in an airtight container. Remove from refrigerator and hour before serving.The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator an hour before serving.The almonds can be toasted up to 1 day in advance; store at room temperature in an airtight container.** Intimidated by pomegranates? Don't pay an arm and a leg for the prepared seeds. Check out this easy tutorial - The Easy Way to Remove Pomegranate Arils, no water, no mess, no kidding!

Nutrition Information

Show Details

Calories 266kcal (13%) Carbohydrates 18g (6%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 3g (15%) Sodium 244mg (10%) Potassium 322mg (9%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 2828IU (57%) Vitamin C 11mg (12%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 266 kcal

% Daily Value*

Calories	266kcal	13%
Carbohydrates	18g	6%
Protein	4g	8%
Fat	21g	32%
Saturated Fat	3g	15%
Sodium	244mg	10%
Potassium	322mg	7%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	2828IU	57%
Vitamin C	11mg	12%
Calcium	78mg	8%
Iron	2mg	11%