Continuing the week of Thanksgiving ideas...
We are not big salad people. I have nothing against it and I actually love a good salad, but I find it not so necessary for weeknight meals. If I make a salad, it usually gets pushed aside when there are other things to eat like pasta. However, here come the holidays and I found a perfect salad that would accompany hearty dishes. It's a little bit special with pumpkin seeds and dried cherries, but still very easy and not many ingredients in the dressing. If you are starting to think about a Thanksgiving meal, this could be a perfect fancy, but not fussy salad for the big day.
From my little kitchen to yours... Enjoy.
Spinach Salad with pumpkin seeds and dried cherries
Adapted from Food Everyday, Martha Stewart
Serves 4
Recipe Notes
There are a few options when it comes to dried cherries. The only ones I have found that I don't like are the brand Sunshine that come in a yellow package. Other than that, I have tried a lot of brands and I like them all.
Ingredients
4 teaspoons red wine vinegar
1 tablespoon dijon mustard
2 tablespoons olive oil
coarse salt and ground pepper
8 ounces baby spinach
1/2 cup thinly sliced red onion
1/2 cup dried cherries
1/4 cup raw pumpkins seeds
Step by Step
Preheat oven to 350 degrees. Spread raw pumpkin seeds in a single layer on a baking sheet. Roast for 10 minutes, until seeds have puffed and lightly browned.
In a large bowl, whisk together vinegar, mustard, olive oil until thickened and well blended. Season to taste with salt and pepper.
Add spinach, red onion and cherries and toss to combine. Sprinkle with pumpkin seeds and serve immediately.
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