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Frosted Cranberry Spinach Salad with candied walnuts, goat cheese & cranberry raspberry vinaigrette ~ Sumptuous Spoonfuls #cranberry #raspberry #holiday #salad #recipe

Frosted Cranberry Spinach Salad with Raspberries, Candied Walnuts & Goat Cheese

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: About 1 pint of dressing 1x

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
  • 23 teaspoons dijon mustard
  • 1/21 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

  1. 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.
  2. 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.
  3. 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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