Health

Spinach Salad with Cranberries and Pumpkin Seeds

spinach-salad-cranberries-pumpkin Photo: Yunhee Kim; Styling: Megan Hedgpeth

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

Preparation


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.


  • Prep Time:

  • 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."
  • Yield: Makes 4 servings (serving size: about 1 cup salad)

Nutritional Information

Calories per serving: 267
Fat per serving: 15g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 3g
Protein per serving: 9g
Carbohydrate per serving: 29g
Fiber per serving: 4g
Cholesterol per serving: 15mg
Iron per serving: 4mg
Sodium per serving: 326mg
Calcium per serving: 186mg