Bright greens and a simple dressing make this salad from Kenny Gilbert, owner of Florida hot spot Gilbert’s Underground Kitchen and occasional chef for Oprah, a welcome break from richer offerings. Fresh cranberries and other high-texture toppings rise to this special occasion.

Serves 4

  • 4 cups baby spinach
  • 1/2 cup fresh cranberries*
  • 1/2 cup pecans, chopped
  • 1/2 cup red onion slices
  • 1/2 cup Apple Cider Dressing (recipe below)

    Total time: 15 minutes

    Add spinach, cranberries, pecans, and onion slices to a mixing bowl and gently toss together.

    Fold in dressing and mix gently.

    Divide salad among 4 plates or serve family-style in a large bowl.

    *Stealth health: Dried cranberries are a go-to topping for fall salads, but most have added sugar. So opt for unsweetened varieties or—even better— the fabulously tart fresh ones.

    Apple Cider Dressing


  • 1/2 cup apple cider vinegar
  • 1/4 cup sunflower oil
  • 1/4 cup honey
  • 3 Tbsp. grain mustard
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper


    Put all ingredients in a blender and puree for 30 seconds.

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