Cranberry-Pecan Spinach Salad with Apple Cider Dressing Recipe
Photo: Mike Garten
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
Ingredients
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)
Directions
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
Ingredients
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
Directions
Put all ingredients in a blender and puree for 30 seconds.
Serves 4
Ingredients
Directions
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
Ingredients
Directions
Put all ingredients in a blender and puree for 30 seconds.
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