Fresh Spinach Salad with Dried Cranberries and Pecans

Fresh Spinach Salad with Dried Cranberries and Pecans

New Media Publishing

Provided by: Ian Knauer

15 mins total 15 mins prep Full Screen

Servings

Don't confine your Thanksgiving cranberries to sauce. Their ruby color is perks up any salad, and they lend a sweet-tart flavor that balances the depth of the pecans.

Ingredients

• 2 large shallots, finely chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 2/3 cup extra virgin olive oil
• 2 1/2 pounds spinach, coarse stems removed
• 1 cup dried cranberries
• 1 cup pecans, toasted

Directions

• Stir shallots together with vinegar, mustard, salt, and pepper. Whisk in oil until emulsified.
• Toss spinach with dressing and sprinkle with cranberries and pecans.

• Filed under:
• Vegetable,
• Fruit,
• Nut,
• No Cook,
• Easy,
• 30 Minute,
• Quick,
• Vegetarian,
• Healthy,
• Vegan,
• Appetizer,
• Side Dish,
• Salad,
• Fall,
• Thanksgiving

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