Spinach Cranberry Salad with Toasted Sesame Vinaigrette
This Between Seasons Salad offers the best of both worlds with spring’s harvest of asparagus and fall/winter’s favorites berries — cranberries.
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Servings: 4
Calories: 429kcal
Ingredients
- 8-10 cups spinach
- 1 bunch asparagus cut into ribbons
- ½ cup cranberries
- 2 tablespoons shallots or onions minced
- 1 avocado sliced
- 2 tablespoons hemp seeds Optional
- ¼ cup almonds toasted and slivered (Notes)
Salad dressing
- ¼ cup extra-virgin olive
- ¼ cup lemon juice
- 2 tablespoons honey or agave syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons nutritional yeast
- ½ teaspoon garlic (about 1 clove)
- Salt to taste
- 2 tablespoons toasted sesame seeds (Notes)
- 2 tablespoons poppy seeds (Optional)
Instructions
- Make the salad dressing: In a small blender or hand blender, blend together the olive oil, lemon juice, honey, dijon, nutritional yeast, garlic, and salt until smooth. Stir in the sesame seeds and optional poppy seeds until mixture is well blended. Set aside.
- For the salad, add the spinach, asparagus, almonds, cranberries, shallots, and optional hemp seeds to a salad bowl. Drizzle dressing over salad and toss. Add avocado and toss gently. Serve immediately.
Notes
If the nuts and seeds are in their natural state, put the sesame seeds on a skillet and toast for 3-5 minutes, stirring occasionally. Put the slivered almonds on a baking sheet and toast for 8 minutes.
Nutrition
Calories: 429kcal | Carbohydrates: 28g | Protein: 12g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 99mg | Potassium: 995mg | Fiber: 11g | Sugar: 13g | Vitamin A: 6601IU | Vitamin C: 36mg | Calcium: 238mg | Iron: 7mg
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