Autumn Salad
  • 1 tbsp honey
  • 1 tsp whole-grain Dijon mustard
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp apple cider vinegar
  • 2 tbsp water
  • 1 tbsp extra-virgin olive oil
  • 1- 5oz package fresh baby spinach
  • 3/4 cup dried cranberries
  • 1/4 cup salted pumpkinseed kernels, roasted
  • 2 oz thinly sliced Manchego cheese

Whisk together first 5 ingredients (through pepper) in a small bowl until smooth. Add the vinegar, 2 tablespoons water, and olive oil, whisking until well-combined.  Combine the spinach, cranberries, and pumpkinseeds in a large bowl. Add the vinaigrette, and toss until well-coated. Divide the salad evenly among 4 plates. Arrange the Manchego slices evenly over each salad; serve immediately. (Serving size: about 1 cups salad)

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