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
Recommended: 30 Fall Harvest Salads
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), 0 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 User ID: 1604521 237364
Reviewed Nov. 14, 2015

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

galinthewoods User ID: 3317961 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 User ID: 3950805 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 User ID: 1185403 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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