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Spinach Salad with Dried Cherries


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  • 1/4 c raw green pumpkin seeds
  • 4 teaspoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • Coarse salt and fresh ground pepper
  • 8 ounces baby spinach
  • 1/2 cup thinly sliced red onion
  • 1/2 cup dried cherries



Step 1

1) Preheat the oven to 350 F. Spread the pumpkin seeds in a single layer on a pie plate; bake until puffed and brown, about 10 minutes.

2) Meanwhile, in a large bowl, whisk together the vinegar, mustard, and oil until combined and thickened; season with salt and pepper.

3) Add the spinach, onion, and cherries to the dressing; toss to combine. Top the salad with the pumpkin seeds and serve immediately.

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