Cranberry Walnut Spinach Salad

Created on 11/13/2012

Salad:

1 (10 oz) bag of organic baby spinach, washed and spun dry with salad spinner

½ cup of cran-raisins

½ cup of toasted walnuts

¼ cup of toasted pumpkin seeds

 

Dressing:

2 teaspoons of raw honey

¼ cup of balsamic vinegar

1/8 cup of olive oil

Salt and Pepper

1 garlic clove minced well

 

Preheat oven to 350 degrees. On a stoneware or cookie tray, spread walnuts and pumpkin seeds evenly and bake for approximately 10 minutes. Remove the nuts/seeds from the oven and let cool. In a glass bowl, mix the raw honey, vinegar, olive oil, minced garlic with a wire whisk. Season the vinaigrette dressing lightly with salt and pepper. Add the washed spinach, cran-raisins, and walnuts/pumpkin seeds and toss well.