Cranberry Walnut Spinach Salad in Honey Mustard Vinaigrette
This delicious Cranberry Walnut Spinach Salad in Honey Mustard Vinaigrette is loaded with fresh spinach, sweet dried cranberries and crunchy chopped walnuts.
- 5-7 oz bag/box baby spinach leaves (or 5 cups)
- ½ cup dried cranberries chopped
- ⅓ cup walnuts broken into pieces
Honey Mustard Vinaigrette
- 2 tablespoon red wine vinegar
- 2 tablespoon Dijon mustard
- 1 tablespoon honey
- ⅓ cup olive oil (or 5-6 tbsp)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
Arrange baby spinach leaves in the salad bowl (cut off ends if needed). Chop cranberries and add them to the bowl. Chop walnuts and add them to the bowl as well. Set aside
Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and mustard, season with salt, garlic and onion powder. Now whisk in honey. Next slowly drizzle in the olive oil while whisking the ingredients together for about 1 minute. You will get thick creamy texture.
Add cranberries and walnuts to the bowl with spinach. Drizzle in the Honey Mustard Vinaigrette from step 2 and mix well.
Calories: 301kcal | Carbohydrates: 20g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Sodium: 260mg | Potassium: 251mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3325IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1.5mg