Cranberry Spinach Salad

A flavorful and celebratory salad indeed! This recipe showcases a vibrant green and red color, making it perfect to serve during Christmas celebrations. It also features the perfect blend of tang and sweet that’s complemented by a mild kick from the shallots and finishes up with a caramel-like and crunchy goodness of seeds and nuts. A light and refreshing holiday treat that works as a wonderful palate cleanser.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 209kcal

Equipment

Mixing Bowl
Salad Bowl

Ingredients

For the Dressing:

¼ cup white wine vinegar
2 tablespoons apple cider vinegar
¼ cup extra-virgin olive oil
3 tablespoons honey
1 tablespoon shallots finely minced
1 ½ tablespoon sesame seeds toasted
1 tablespoon poppy seeds (optional)

For the Salad:

16 oz baby spinach
½ cup sliced almonds toasted
½ cup dried cranberries

Instructions

In a medium-sized bowl, whisk together all the dressing ingredients until homogenous.
In a salad bowl, combine all the salad ingredients and toss in the dressing. Serve immediately and enjoy!

Notes

It’s important to dress the salad right before serving it. Otherwise, you might end up with a soggy salad. Thus, feel free to make the dressing ahead of time and store it in the fridge until you’re ready to make and serve the salad.
For Fatty Liver Meal Plan, modify: Reduce olive oil to 3 tablespoons.
For Low Histamine Meal Plan, modify: Use kale or arugula instead of spinach. Replace cranberries with grapes. Avoid using any dried fruit, just fresh ones. Remove white wine vinegar in the dressing recipe.

Nutrition