Description
A vibrant and nutritious Apple Cranberry Spinach Salad featuring sweet and tangy dried cranberries, crunchy honey-roasted almonds, fresh apple slices, and a zesty apple cider vinaigrette. Perfect for fall and holiday gatherings, this salad balances fresh greens with a delightful mix of textures and flavors.
Ingredients
Scale
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 (such as Fuji or Pink Lady), quartered, cored, and thinly sliced
- ½ cup pomegranate arils or seeds
Instructions
- Prepare the Almonds: Preheat your oven to 300˚F and line a sheet pan with foil. Combine slivered almonds, olive oil, honey, and kosher salt on the sheet pan, stirring to mix. It’s okay if the honey doesn’t coat all nuts fully. Bake for 5 minutes, then stir the almonds to redistribute. Repeat baking and stirring cycles 2-3 times until almonds turn light golden brown, about 15-20 minutes total. Remove from oven, stir to separate almonds, and allow them to cool.
- Plump the Cranberries: Place dried cranberries and 1 tablespoon of water in a small microwave-safe glass or ceramic bowl. Cover with microwave-safe plastic wrap and microwave on high for 40 seconds. Remove from microwave and let cool.
- Make the Dressing: In a glass jar with a tight-fitting lid, combine extra virgin olive oil, honey, apple cider vinegar, minced garlic, kosher salt, black pepper, and poppy seeds. Cover tightly and shake well until all ingredients are emulsified. Set aside.
- Assemble the Salad: In a large bowl, combine baby spinach and thinly sliced apple. Drizzle ¼ cup of the dressing over the greens and apples, tossing gently to coat. Top with plumped dried cranberries, pomegranate arils, and honey-roasted almonds. Toss lightly before serving and offer extra dressing at the table.
Notes
- This Apple Cranberry Spinach Salad is a perfect blend of sweet, tart, and savory flavors, making it ideal for fall and holiday celebrations.
- The honey-roasted almonds can be prepared in advance and stored in an airtight container to save time.
- Plumping the dried cranberries with water softens them for better texture and flavor in the salad.
- You can substitute pomegranate arils with fresh or dried cherries if pomegranate is not available.
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 11 g
- Sodium: 244 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
