Spinach Salad With Warm Cranberry Vinaigrette Recipes

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SPINACH SALAD WITH FRESH CRANBERRY VINAIGRETTE



Spinach Salad with Fresh Cranberry Vinaigrette image

This winter spinach salad is filled with pecans, sliced pears, creamy goat cheese and a fantastic sweet & tangy cranberry vinaigrette! Perfect for the holidays or entertaining. Vegetarian and gluten free with dairy free / vegan options.

Provided by Ashley / Cook Nourish Bliss

Categories     Side Dish

Time 20m

Number Of Ingredients 12

⅓ cup fresh cranberries
3 tablespoons freshly squeezed orange juice
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
¼ teaspoon salt
freshly ground pepper, to taste
2 tablespoons honey*
¼ cup olive oil
baby spinach leaves
sliced pear
chopped pecans
crumbled goat cheese**

Steps:

  • Add the cranberries and orange juice to a small saucepan. Set over high heat and bring to a boil. Once boiling, turn off the heat and cover with the lid. Let stand for 5 minutes, until the cranberries have softened.
  • Transfer the mixture to a food processor (or blender). Let cool to room temperature, about 5 minutes.
  • Add the vinegar, mustard, salt, pepper and honey to the food processor. Process until smooth, about 25 seconds. With the food processor running, pour in the olive oil and continue to process until well combined.
  • Store the dressing in the refrigerator until ready to use.
  • In a large bowl, add the desired amount of spinach, sliced pear, pecans and crumbled goat cheese. Toss to combine. Add in the desired amount of dressing and toss again to coat. Serve immediately.

Nutrition Facts : Calories 162 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 167 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

SPINACH SALAD WITH CRANBERRY VINAIGRETTE



Spinach Salad with Cranberry Vinaigrette image

Delicious side dish ready in 25 minutes! Enjoy this spinach salad drizzled with cranberry vinaigrette and sprinkled with pomegranate seeds.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1/2 cup whole berry cranberry sauce
1/4 cup vegetable oil
2 tablespoons orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 bag (10 oz) fresh baby spinach leaves
2 avocados, peeled, pitted and sliced
1 tablespoon orange juice
1/2 cup pomegranate seeds

Steps:

  • In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
  • Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.

Nutrition Facts : Calories 220, Carbohydrate 18 g, Cholesterol 0 mg, Fat 3, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 12 g

FALL SALAD WITH CRANBERRY VINAIGRETTE



Fall Salad with Cranberry Vinaigrette image

This is a great starter for Thanksgiving dinner that is both delicious and festive.

Provided by Cynthia

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 11

½ cup cider vinegar
¼ cup cranberries
¼ cup olive oil
2 teaspoons white sugar
⅛ teaspoon kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 medium heads Belgian endive - washed, dried and chopped
2 red Anjou pears
½ cup toasted walnuts, chopped
½ cup crumbled Gorgonzola cheese

Steps:

  • In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
  • Core and julienne one pear, core and dice the other.
  • In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
  • Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.2 g, Cholesterol 11.2 mg, Fat 15.1 g, Fiber 7.7 g, Protein 6.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 6.8 g

WARM SPINACH SALAD WITH SOY VINAIGRETTE



Warm Spinach Salad with Soy Vinaigrette image

For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

1 tablespoon low-sodium soy sauce
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Kosher salt and freshly gorund pepper
2 cups cremini mushrooms, sliced 1/2 inch thick
2 cups shiitake-mushroom caps, sliced 1/2 inch thick
6 cups packed curly-leaf spinach
1 1/2 cups carrot ribbons (from 2 peeled carrots)

Steps:

  • Preheat oven to 450 degrees. Whisk together soy sauce, vinegar, Dijon, honey, and oil. Season with salt and pepper. On a rimmed baking sheet, toss mushrooms with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add spinach, carrots, and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve.

SIMPLE CRANBERRY SPINACH SALAD



Simple Cranberry Spinach Salad image

This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.

Provided by Bethanie Rose

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 5

1 (6 ounce) package fresh spinach
⅓ cup dried cranberries
⅓ cup chopped walnuts
⅓ cup raspberry walnut vinaigrette
1 tablespoon finely shredded Romano cheese

Steps:

  • Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 18.1 g, Cholesterol 1.9 mg, Fat 7 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 337.5 mg, Sugar 13.8 g

SPINACH SALAD WITH SWEET VINAIGRETTE



Spinach Salad with Sweet Vinaigrette image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 eggs
1 tablespoon canola oil
1 onion, minced
3/4 pound chopped uncooked bacon
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon dark brown sugar
1/2 teaspoon coarsely ground black pepper, plus more for seasoning
1 tablespoon salt, plus more for seasoning
1 pound fresh baby spinach, washed, spun dry and chilled
1 avocado, halved, pitted and flesh diced
1/2 lemon, juiced

Steps:

  • In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside.
  • In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm.
  • In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.

SPINACH SALAD WITH WARM CRANBERRY VINAIGRETTE



Spinach Salad With Warm Cranberry Vinaigrette image

I heard this recipe described on the Daily Dish by Annie Copps, senior food editor at Yankee Magazine. It sounded so good, I had to try it. It's become one of our favorite salads.

Provided by WorkingMom2three

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 red onion, sliced into thin rings
2 tablespoons olive oil
kosher salt or sea salt
black pepper, freshly ground, to taste
1/2 cup dried cranberries
1 (6 ounce) package Baby Spinach, washed and dried
1/2 cup pumpkin seeds, shelled and lightly toasted (pepitas)
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon mustard powder
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1 small garlic clove, minced
2 tablespoons cranberry juice
2 teaspoons honey
1/2 cup walnut oil

Steps:

  • In a medium pan over medium-high heat, saute onion in oil until softened and slightly carmelized, about 10 minutes.
  • Season with salt and pepper.
  • While onions are cooking, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice, and honey.
  • Toast pumpkin seeds lightly.
  • Add vinaigrette and dried cranberries to onions and heat through.
  • Place spinach in a salad bowl (note: I usually can only find 7oz packages of spinach), pour warmed vinaigrette mixture over salad, add pumpkin seeds, and toss lightly. Serve immediately.
  • Notes: this makes more than 4 servings, but the original recipe said 4. Once I didn't have any cranberry juice, so I used jellied cranberry, and it was fine - the dressing was a little thicker, but still very good!

Nutrition Facts : Calories 291.6, Fat 21.6, SaturatedFat 2.8, Sodium 1667.8, Carbohydrate 18.3, Fiber 7.1, Sugar 6.9, Protein 12

SPINACH SALAD WITH MANGOS, DRIED CRANBERRIES AND CHOCOLATE VINAIGRETTE



Spinach Salad with Mangos, Dried Cranberries and Chocolate Vinaigrette image

Provided by Sandra Lee

Categories     side-dish

Time 5m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon cocoa powder
1 teaspoon sugar
1/2 cup balsamic vinaigrette (recommended: Newman's Own)
8 cups bagged baby spinach, washed
1 1/3 cups freshly diced mango
1/3 cup dried cranberries
1/4 cup chopped walnuts

Steps:

  • In a large bowl whisk together cocoa powder, sugar and vinaigrette. Add spinach and toss to coat. Add mango, cranberries and walnuts. Toss together and transfer to a serving dish.

CRANBERRY SPINACH SALAD WITH BACON DRESSING



Cranberry Spinach Salad with Bacon Dressing image

Salads don't get any easier than this! The dressing is a snap to make, too. -Elise Herzog, Jacksonville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings (1 cup dressing).

Number Of Ingredients 7

2 packages (6 ounces each) fresh baby spinach
1 cup dried cranberries
1 medium red onion, sliced and separated into rings
1/2 cup lime juice
1/2 cup honey
2 tablespoons Dijon mustard
4 bacon strips, cooked and crumbled

Steps:

  • In a large salad bowl, combine the spinach, cranberries and onion. , In a small microwave-safe bowl, whisk the lime juice, honey and mustard; stir in bacon. Microwave until warm. Serve with salad.

Nutrition Facts : Calories 153 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

SPINACH SALAD WITH CRANBERRY AND MAPLE VINAIGRETTE



Spinach Salad With Cranberry and Maple Vinaigrette image

Make and share this Spinach Salad With Cranberry and Maple Vinaigrette recipe from Food.com.

Provided by Chef mariajane

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 cups spinach leaves, loosely packed
1/2 cup toasted pecans
1/2 cup dried cranberries
1/2 small red onion, thinly sliced
1/4 cup cider vinegar
1/4 cup cranberry juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
salt and pepper
3/4 cup vegetable oil

Steps:

  • Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
  • Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
  • Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.

CRANBERRY SPINACH SALAD



Cranberry Spinach Salad image

This recipe started out as a summer salad with raspberries. I came up with this holiday version when I was putting together the menu for my first Thanksgiving dinner. I sometimes serve it on individual salad plates instead of in a big bowl. -Garnet Amari, Fairfield, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (6 ounces) fresh baby spinach
1/2 to 3/4 cup chopped pecans, toasted
1/2 to 3/4 cup dried cranberries
1/3 cup olive oil
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon sour cream
1/2 teaspoon Dijon mustard

Steps:

  • In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.

Nutrition Facts :

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