Hot Cranberry Spinach Salad

March 7, 2012 in Categories: , by

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The inspiration for this side dish came from a memorable hot lentil salad that I had at a restaurant a few years ago.  It is an excellent accompaniment to chicken or turkey.  You can use sweetened or unsweetened dried cranberries, depending on how much you like tart flavors!  I usually use sweetened because I like the combination with the bitter kale.  I also usually double this recipe and cook it in my wok instead of a frying pan, but I also love leftovers!  Serves 2-4.

Ingredients:

  1. Heat coconut oil in a skillet (cast iron works well here) over medium-high heat.
  2. Add kale with 1 Tbsp water. Cook, stirring frequently, until kale has softened, 3-4 minutes.
  3. Add cranberries and continue to cook 2-3 more minutes.
  4. Add spinach. If the kale is starting to stick, also add another Tbsp of water. Stir and cook until spinach is wilted. Stir in almonds.
  5. Serve!

 

 

Comments

Is the serving size for when you double the recipe? Cause I just followed it exactly and devoured it all by myself in no time. Delicious!

THANKS a million for this recipe! I am eating it right now and it is a little bit of heaven :) I shared it on Facebook and Pinterest and friends are already passing it on. Num! Reminds me a little of a poppyseed chicken salad recipe I just adore.

I am so confused. I read somewhere that cranberries make it difficult to absorb iron. Also, that although spinach is rich in iron, it is not easily absorbed. We are borderline anemic so B vitamins and iron are important to us. I’ve been avoiding spinach and cranberries when i actually like them both. Should spinach be eaten ONLY cooked? Can you please help me understand this? Thank you so much!

I’m not sure what would be in cranberries that would make it hard to absorb iron. They are ridiculously high in vitamin C which should help iron absorption. Spinach is high in oxalates, which makes the iron harder to absorb, but it won’t leach iron from your body. And I eat raw spinach often.

I believe Sarah has only used dried cranberries in this recipe. You can certainly try fresh or frozen, but that may affect the overall taste of the dish. — Tamar, Sarah’s assistant

Sarah does not currently include that information with recipes, but you can input the recipe information into Nutritiondata.self.com or cronometer.com to determine the nutritional details. — Tamar, Sarah’s assistant

Would love to share on Twitter, but you use an app that requires I subscribe to the app…I would suggest you switch sharing widgets, sharaholic is not conducive to getting people to share your content!!! (@juicefast1)

What ” no sugar added” dried fruit would be a good substitute for cranberries. Presently on a sugar detox diet! would love to make this for Mother’s Day!

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