Spinach Salad with Apples, Toasted Walnuts, and Dried Cranberries
A nice fall dish, rich with spinach, crunchy apples and walnuts, and the sweetness of dried cranberries.
- One 5-ounce box baby spinach
- 2 medium Gala or Braeburn apples, cored and sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 teaspoon honey
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped walnuts, toasted
- 2 tablespoons dried cranberries
Arrange spinach on a large platter or in a large, shallow salad bowl. Top with sliced apples. In a small bowl mix the olive oil, orange juice, honey, salt, and pepper together in a small bowl. Drizzle over the spinach and apples. Sprinkle with chopped walnuts and dried cranberries. Serve immediately.
Serves 6
NUTRITION
Per 1 1/2 cup serving:
- Calories: 139
- Fat: 10 g (0 g EPA, 0 g DHA, 1 g ALA)
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 49 mg
- Carbohydrate: 13 g
- Dietary Fiber: 2 g
- Sugars: 9 g
- Protein: 2 g
