Curry-Cranberry Spinach Salad Recipe
Curry-Cranberry Spinach Salad Recipe photo by Taste of Home
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Curry-Cranberry Spinach Salad Recipe

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"I sometimes switch up this salad by using dried apricots or pineapple and arugula or other sturdy greens." —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 5 servings


  • 5 cups fresh baby spinach
  • 1/4 cup pine nuts
  • 3 tablespoons dried cranberries
  • 1 tablespoon sesame seeds
  • 1/4 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons dried minced onion
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt

Nutritional Facts

1 cup: 214 calories, 15g fat (2g saturated fat), 0mg cholesterol, 332mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 3g protein .


  1. In a salad bowl, combine the spinach, pine nuts, cranberries and sesame seeds. In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Serve immediately. Yield: 5 servings.
Originally published as Curry-Cranberry Spinach Salad in Simple & Delicious October/November 2010, p21

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ms11145 237364
Reviewed Nov. 14, 2015

"Pretty salad. Although, I love pine nuts, they don't always fit my budget. I have subbed pecans."

galinthewoods 144536
Reviewed Jan. 16, 2014

"I.m not a big curry fan, but I loved serving this over the holidays. Now I'd be happy to make it in any season."

krysatl 115473
Reviewed Mar. 9, 2012

"This salad was so delicoius. I also used slivered almonds rather than the pine nuts simply because that was what was on hand."

camaromama 124999
Reviewed Oct. 14, 2010

"We often receive arugula in our CSA, but my family doesn't like it. I followed Trisha's suggestion & used arugula instead of spinach & everyone liked it. Slivered almonds were a perfect substitute for expensive pine nuts. Thanks for the delicious recipe!"

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