Baby greens and cabbage tossed with orange slices, grapes, quinoa, dried cranberries, and toasted walnuts. There is nothing boring about this salad!
The sun is shining! It’s shining so bright and reflecting off all of the snow that I can barely look outside. I love it though and I am hopeful that the temperature is going to increase a bit in the next few weeks. I miss my walks outdoors. Just not so much that I’m willing to walk in these conditions tbh.
This salad is what you are going to want on your Monday! It’s full of flavor, nutrition, and crunch! Everything a salad needs in order to be on your favorites list.
I have to admit daylight savings time isn’t so bad. Ya, we lose an hour but we gain an hour of sunlight and that is evvvverrrything!! I will be happy to go to my daughter’s dance class in the evenings and not walk out when it’s pitch-black.
Daylight savings time is the beginning of longer days and I love everything about that. Grilling season is coming and just the ability to stand being outside for longer than 5 minutes. That in and of itself is something to smile about!
Around our house, we often find we end up enjoying the salads I toss together in 15 minutes more than our main entrée. This spring spinach salad is one of those salads. It’s simple yet so unbelievably delicious that you won’t forget about it.
Ingredients
Spinach/Dark Greens
Green Cabbage
Orange
Grapes
Quinoa
Walnuts
Dried Cranberries
Spring Spinach Salad with the Best Raspberry Vinaigrette
Ingredients
Spring Spinach Salad
- 5 cups spinach
- 1 cup green cabbage shredded
- 1 orange peeled and sliced
- 1/4 cup quinoa uncooked
- 1/2 cup grapes halved
- 1/3 cup walnuts chopped
- 1/4 cup dried cranberries
Raspberry Vinaigrette
- 3/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 lemon juiced
- 3 tbsp frozen raspberries
- 1/4 tsp lemon zest
- pinch kosher salt
- 1/8 tsp black pepper
- 1 tbsp honey
Instructions
Spring Spinach Salad
- Preheat oven to 350℉. Arrange walnuts on baking sheet. Toast for 5-8 minutes and set aside.
- In a small saucepan, bring 1/2 cup water to a boil. Add quinoa and cook according to manufacturer's instructions. Set aside and let cool.
- In a large bowl, toss spinach/dark greens, cabbage, grapes, orange slices, dried cranberries, and about 1/2 cup quinoa (you may have some leftover). Add dressing just prior to serving.
Raspberry Vinaigrette
- In a food processor, add all ingredients and process until smooth. Store in fridge until ready to add to salad. Recipe makes more dressing than necessary for one salad. (Makes 1 1/4 cups)
More Great Salad Recipes
Winter Cauliflower Rice Salad
Best Blueberry Spinach Salad
Berry Delicious Spinach Salad
