The earthy flavors of spinach are combined with the tartness of cranberries and the crunch of toasted almonds in this Paleo-friendly Hot Cranberry Spinach Salad. This dish is flavorful and nutritious, with a delightful touch from the warm cranberry dressing.
Ingredients: 6 cups fresh spinach leaves. 1/2 cup dried cranberries. 1/4 cup sliced almonds. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.
Instructions: Set oven temperature to 175C 350F. Arrange the cut almonds onto a baking tray and bake in the preheated oven for five to seven minutes, or until they turn a light shade of gold. Take out of the oven and place aside. Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook, stirring, for one to two minutes, or until aromatic. Cook the dried cranberries in the saucepan for an additional one to two minutes. After removing the heat, whisk in the balsamic vinegar. To taste, add salt and pepper for seasoning. Toss the fresh spinach with the warm cranberry dressing in a large mixing bowl until it is evenly coated. Spoon the dressed spinach onto individual plates or a serving platter. Over the salad, scatter the toasted almonds. Enjoy and serve right away!
Prep Time: 10 minutes
Cook Time: 10 minutes
Anciens Velos Lyonnaise