Spinach Salad with Warm Cranberry Vinaigrette


1 red onion, sliced into thin rings
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper, to taste
Warm Cranberry Vinaigrette
1/2 cup dried cranberries
1 6-ounce bag baby spinach, washed and dried
1/2 cup shelled pumpkin seeds
(pepitas), lightly toasted


In a medium pan over medium-high heat, saute onion in oil until softened and slightly caramelized, about 10 minutes. Season with salt and pepper. Add vinaigrette and cranberries. Place spinach in a salad bowl, pour warmed vinaigrette mixture over salad and toss lightly. Divide among four plates and sprinkle with pumpkin seeds. Serve immediately.

Warm Cranberry Vinaigrette


1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon mustard powder
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, minced
2 tablespoons cranberry juice
2 teaspoons honey
1/2 cup plus 1 tablespoon walnut oil


In a small bowl, combine vinegar, mustard, mustard powder, salt, pepper, garlic, juice, and honey. Add walnut oil in a slow stream, whisking constantly. Yield: about 1 cup

Cooking & Recipes


4 servings

Preparation Time: 

20 minutes

Start to Finish Time: 

25 minutes

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