Ingredients
Scale
For the cranberry raspberry vinaigrette:
- 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
For the salad:
- Fresh baby spinach
- Frosted cranberries (recipe here)
- Candied walnuts (recipe here)
- Fresh raspberries
- Goat cheese crumbles
Instructions
- 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!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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