Cranberry-Raspberry Spinach Salad
A vibrant spinach salad tossed with tart cranberries, raspberries, crunchy walnuts, sunflower seeds, and a sweet-tart cranberry-raspberry dressing, perfect for a refreshing and flavorful meal.
Ingredients
- 10 oz. frozen raspberries in syrup ⓘ
- 1/4 cup sugar ⓘ
- 2 tsp. cornstarch ⓘ
- 1/2 cup cranberry-raspberry juice cocktail ⓘ
- 1/4 cup red wine vinegar ⓘ
- 1/4 tsp. celery seed ⓘ
- 1/4 tsp. cinnamon ⓘ
- 1/8 tsp. ground cloves ⓘ
- 10 to 12 oz. fresh spinach ⓘ
- 1/2 cup broken walnuts ⓘ
- 1/3 cup dried cranberries ⓘ
- 1/4 cup sunflower seeds ⓘ
- 3 green onions ⓘ
Instructions
- In a blender, process the thawed raspberries until smooth.
- Strain the raspberry puree through a sieve to remove seeds.
- In a saucepan, combine the cranberry-raspberry juice cocktail, sugar, cornstarch, red wine vinegar, celery seed, cinnamon, and ground cloves.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and let the dressing cool.
- In a large bowl, combine the torn spinach, dried cranberries, sunflower seeds, and sliced green onions.
- Pour the cooled dressing over the salad and toss gently to combine.
- Sprinkle with broken walnuts before serving.
Tips & Substitutions
For a tangier dressing, consider adding a splash of fresh lemon juice or orange zest. You can substitute fresh raspberries for frozen, though the syrup helps sweeten the dressing. If you prefer a nut-free option, omit the walnuts and add toasted pumpkin seeds instead. For a heartier salad, include some quinoa or shredded chicken.
Serving Suggestions
Serve this vibrant salad as a light lunch or as a side dish alongside roasted meats. It pairs beautifully with Mallow-Whipt And Sweet Potatoes or grilled chicken. For a complete meal, consider adding feta cheese or roasted chickpeas for extra protein. Enjoy it on a warm day for a refreshing meal.
Storage & Reheating
Store leftover salad components separately in airtight containers in the refrigerator. The dressing can last for up to a week, while the spinach should be consumed within a couple of days to maintain its crispness. When ready to serve, toss the salad with fresh dressing to refresh the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Raspberry Spinach Salad contains roughly 1337 calories, with 34g protein, 205g carbohydrates, and 81g fat. It is an excellent source of dietary fiber (337% of the Daily Value), iron (195% of the Daily Value), and calcium (130% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 819mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I substitute for spinach in this recipe?
If you're looking for alternatives to spinach, you can use kale, arugula, or mixed salad greens. Just keep in mind that some greens have a stronger flavor, so adjust the dressing accordingly to balance the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).