Spinach Salad with Cranberry Sauce Dressing

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Ingredients

Sauce and Dressing:

Zest and juice of 1 medium orange plus juice of 1 more orange

12 oz fresh cranberries

½ cup plus 1 tsp honey

2 tbsp grated ginger

¼ tsp nutmeg

½ cup extra-virgin olive oil

Salt and pepper to taste

Salad:

8 oz Fifth Season spinach

1 small red onion, thinly sliced

1 orange, peeled and thinly sliced

½ cup chopped pecans, toasted

4 oz blue cheese, crumbled

 | 
 | 

Ingredients

Sauce and Dressing:

Zest and juice of 1 medium orange plus juice of 1 more orange

12 oz fresh cranberries

½ cup plus 1 tsp honey

2 tbsp grated ginger

¼ tsp nutmeg

½ cup extra-virgin olive oil

Salt and pepper to taste

Salad:

8 oz Fifth Season spinach

1 small red onion, thinly sliced

1 orange, peeled and thinly sliced

½ cup chopped pecans, toasted

4 oz blue cheese, crumbled

Ingredients

Sauce and Dressing:

Zest and juice of 1 medium orange plus juice of 1 more orange

12 oz fresh cranberries

½ cup plus 1 tsp honey

2 tbsp grated ginger

¼ tsp nutmeg

½ cup extra-virgin olive oil

Salt and pepper to taste

Salad:

8 oz Fifth Season spinach

1 small red onion, thinly sliced

1 orange, peeled and thinly sliced

½ cup chopped pecans, toasted

4 oz blue cheese, crumbled

Directions

1. To make the cranberry sauce, add the orange zest and juice to a medium saucepan. Stir in the cranberries, ½ cup honey, ginger, and nutmeg.

2. Bring the mixture to a boil, and then reduce the heat to a simmer. Cook for about 10 minutes, until the cranberries begin to burst.

3. Mash the berries gently, cooking an additional 1–2 minutes as needed for the sauce to reach your desired texture. Remove the pan from the heat and let the sauce cool.

4. Transfer the sauce to a lidded container and refrigerate for at least 2 hours or overnight so that it sets. Before serving, set aside about ¼ cup of sauce for the salad dressing.

5. To make the salad dressing, place ¼ cup of cranberry sauce in a small food processor and blend until smooth. With the machine running, slowly pour the oil, the juice of  the second orange, the 1 tsp of honey, and salt and pepper through the feed tube until well blended.

6. To make the salad, wash the spinach, tearing large leaves into bite-size portions. Add it to a large bowl, along with the onion and orange slices. Sprinkle with the toasted nuts. Crumble in the cheese, and toss gently to combine.

7. Just before serving, toss the salad again with the dressing until evenly coated, or serve the dressing on the side. The sauce recipe makes about 2 cups, enough for 8–10 servings. The salad with dressing serves 4.