Apple Cranberry Salad
This crispy apple cranberry salad with creamy, oil-free fruity balsamic vinaigrette and crunchy nuts makes a delicious vegan side dish.
Servings: 6
Calories: 201kcal
Ingredients
- ⅔ cup dried cranberries
- ¼ cup date paste or maple syrup
- 1 medium orange zest and juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ - ½ teaspoon cayenne pepper
- 6 cups fresh spinach 48 ounces
- ½ cup almonds chopped
- 2 medium apples cored and cut into ½ cubes
- 1 tablespoon lemon juice
- salt or black pepper to taste
Instructions
- Add ⅓ a cup of dried cranberries and ⅓ a cup of boiling water in a small bowl. Soak for 10 minutes.
- While the cranberries soak, add ¼ cup of date paste or maple syrup, orange zest and juice, balsamic vinegar, Dijon mustard, and cayenne pepper in a blender or food processor. Then dump in the cranberries and soaking water. Blend until smooth.
- Wash and core the apples and slice them into cubes. Toss them with lemon juice in a small bowl.
- To make the salad, add the spinach, almonds, remaining cranberries, and apples to a medium salad bowl. Toss with the dressing.
Notes
- You can use any combination of spinach, kale, romaine lettuce, or other salad greens. Gently massage the kale with half of the dressing to soften it before assembling the salad.
- Apples oxidize quickly, so it’s recommended that you serve and eat this salad fresh or store it in an airtight container for no more than 1-2 days.
Nutrition
Calories: 201kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 37mg | Potassium: 407mg | Fiber: 5g | Sugar: 28g | Vitamin A: 2931IU | Vitamin C: 24mg | Calcium: 92mg | Iron: 1mg