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


4 servings

Preparation Time

20 Minutes

Total Time

25 Minutes

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