Apple Cranberry Spinach Salad with Honey Cider Dressing

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Apple, large crisp red
  • 8 cups Baby spinach
  • 1/2 cup Cranberries, dried
  • 1 medium clove Garlic

• Condiments

  • 14 tsp Honey

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3/4 tsp Kosher salt
  • 2 tsp Poppy seeds

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 25 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Almonds
  • 1/2 cup Pomegranate arils or seeds

• Liquids

  • 1 tbsp Water

Found on thecafesucrefarine.com

Description

Ingredients

• For the almonds:
• 1 cup slivered almonds
• 1 teaspoon extra virgin olive oil
• 2 teaspoons honey
• ¼ teaspoon kosher salt
• To plump the dried cranberries:
• ½ cup dried cranberries
• 1 tablespoon water
• For the dressing:
• ½ cup extra virgin olive oil
• ¼ cup honey
• 3 tablespoons apple cider vinegar
• 1 medium clove garlic, finely minced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons poppy seeds
• For the salad:
• 8 cups baby spinach
• 1 large crisp red apple (I like Fugi or Pink Lady), quartered, cored and thinly sliced
• ½ cup pomegranate arils or seeds**

Directions

• For the almonds, preheat oven to 300˚F. Line a sheet pan with foil. Combine slivered almonds, olive oil and honey on the sheet pan and stir to combine. Don’t worry if the honey doesn’t coat all the nuts. Bake for 5 minutes, then stir to redistribute. Repeat 2-3 times (baking 5 minutes, then stirring) until almonds are light golden brown, about 15-20 minutes. Remove from the oven, stir to separate, then set aside to cool. (See note below* on advance preparation.)
• Combine cranberries and 1 tablespoon water in a small microwave-safe glass (or ceramic) cup or bowl. Cover with microwave-safe plastic wrap and cook on high for 40 seconds. Remove from microwave and set aside to cool. (See note below* on advance preparation.)
• Combine all dressing ingredients in a glass jar with a tight fitting lid. Cover tightly and shake well. Set aside. (See note below* on advance preparation.)
• For the salad, combine spinach and apple slices. Drizzle ¼ cup of the dressing over the salad. Top with dried cranberries, pomegranates and almonds. Toss before serving. Pass extra dressing at the table.