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You are here: Home / Recipes / Soups and Salads / Hot Cranberry Spinach Salad

Hot Cranberry Spinach Salad

March 7, 2012 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

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!

 

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Spinach and Cranberry Salad
Print

Hot Cranberry Spinach Salad

Prep 5 mins

Cook 7 mins

Total 12 mins

Yield 2-4 servings

Ingredients

  • 1½ Tbsp coconut oil
  • 2 cups kale, chopped
  • 3 cups fresh spinach
  • ¼ cup dried cranberries
  • 2 Tbsp sliced almonds
  • 1-2 Tbsp water
  • salt to taste

Instructions

  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 and add salt to taste.

Spinach and Cranberry Salad-003

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Category: Soups and Salads

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