Frosted Cranberry Spinach Salad
with candied walnuts, fresh raspberries, goat cheese and cranberry raspberry vinaigrette
I have found the perfect salad to grace your holiday table. Frost the cranberries and tumble them on a bed of spinach with some raspberries, candied walnuts, creamy goat cheese and then drizzle with a lively cranberry raspberry vinaigrette.
The frosted cranberries have been a little thing I have wanted to make for sooo long, ever since I first saw them over at ChinDeep. (I’m sending you over there for the frosted cranberry recipe … if you haven’t met Melissa, you’ll seriously love everything she does! She’ll take good care of you.)
Anyway, I finally took the time to make the frosted cranberries and you know what? They are really quite simple … the only thing is that you do need to plan ahead a bit because they need to soak in the syrup for 8 hours or so.
If you don’t want to take time to make the frosted cranberries, I think dried cranberries would work just as well in this salad. The key is the combination of cranberry, raspberry, creamy goat cheese and crunchy walnuts — and of course, the lovely red drizzle of dressing on top.
- 1 2/3 cup fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
- 3/8 cup real maple syrup + 2 Tablespoons rosemary simple syrup OR 1/2 cup maple syrup + a sprig or two of fresh rosemary, chopped fine
- 3/8 cup red wine
- 1 cinnamon stick
- 1/2 cup red wine vinegar
- 1/4 teaspoon granulated garlic
- 2 - 3 teaspoons dijon mustard
- 1/2 - 1 teaspoon Italian seasoning
- 1/4 teaspoon EACH: ground cinnamon, cloves, allspice and ginger
- A pinch of cayenne or chipotle pepper
- 1/4 cup extra virgin olive oil
- Fresh baby spinach
- Frosted cranberries (recipe here)
- Candied walnuts (recipe here)
- Fresh raspberries
- Goat cheese crumbles
- In a medium saucepan over medium high heat, bring the berries, maple syrup and red wine to a boil with a cinnamon stick. Reduce heat and simmer for about 15 minutes or until the berries have broken down and the mixture has thickened.
- Remove from heat and let cool. Remove the cinnamon stick, then put the berry mixture along with the rest of the dressing ingredients in a mini food processor and blend until smooth.
- To make the salad, make a bed of spinach, then sprinkle on frosted cranberries, candied walnuts and fresh raspberries. Top with goat cheese crumbles, then drizzle with the dressing and enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Foodie Friends Friday.