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Curry-Cranberry Spinach Salad

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

Ingredients

  • 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

Directions

  • 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.

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Reviews

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Average Rating:
  • ms11145
    Nov 14, 2015

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

  • galinthewoods
    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
    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
    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!