Best 10 Spinach Salad With Cranberry And Maple Vinaigrette Recipes

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Spinach salad with cranberry and maple vinaigrette is a delicious and nutritious recipe that is perfect for a light and refreshing meal. The combination of spinach, cranberries, walnuts, and goat cheese provides a variety of flavors and textures, while the maple vinaigrette adds a touch of sweetness and tang. This salad is also packed with vitamins, minerals, and antioxidants, making it a great choice for a healthy meal.

Let's cook with our recipes!

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

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

JAMIE'S CRANBERRY SPINACH SALAD



Jamie's Cranberry Spinach Salad image

Everyone I have made this for RAVES about it! It's different and so easy to make!

Provided by Jamie Hensley

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
¾ cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
  • In a large bowl, combine the spinach with the toasted almonds and cranberries.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 30.4 g, Cholesterol 3.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 23.2 g

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 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.

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 FIG BALSAMIC VINAIGRETTE



Cranberry Spinach Salad with Fig Balsamic Vinaigrette image

[DRAFT]

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

1/4 cup fig balsamic vinegar
1/2 cup olive oil
Salt and pepper
One 6-ounce bag baby spinach
1 cup dried cranberries
1 cup toasted slivered almonds

Steps:

  • Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
  • In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.

CRANBERRY PECAN SPINACH SALAD



Cranberry Pecan Spinach Salad image

I came across this recipe one year when I was looking for a special salad for the holidays. -Deb Murata, Carmichael, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

4 cups packed torn fresh spinach
1/2 cup dried cranberries
1/2 medium red onion, sliced and separated into rings
1/2 cup pecan pieces, toasted
1/4 cup crumbled blue cheese
1/4 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper to taste

Steps:

  • In a large bowl, combine the spinach, cranberries, onion, pecans and blue cheese. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper until blended. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

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 :

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

Tips:

  • Use fresh, tender spinach leaves for the best flavor and texture.
  • If you don't have fresh cranberries, you can use dried cranberries instead. Just be sure to soak them in warm water for 10 minutes before using.
  • You can use any type of nuts you like in this salad. Walnuts, almonds, and pecans are all great options.
  • If you don't have maple syrup, you can use honey or agave syrup instead.
  • Be sure to taste the dressing before you add it to the salad. You may need to adjust the amount of maple syrup or vinegar to suit your taste.

Conclusion:

This spinach salad with cranberry and maple vinaigrette is a delicious and healthy way to enjoy your greens. It's packed with nutrients and antioxidants, and the sweet and tangy dressing is sure to please everyone at your table. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!

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