Cranberry Spinach Salad
My mother texted me yesterday reminding me to not forget about the cranberries for Thanksgiving. I thought about it for a moment. I replied that I was going to forget. She was confused. I wasn’t. What she reminded me was that I don’t like that cranberry jiggly stuff and what I don’t like even more is when one of the family members tries to recreate it. Nope. Not this year.
Not your Momma’s Thanksgiving Cranberries
I have a food blog now and so I can use my platform to share my modernized, healthy, vegan-ized (my new word :)) cranberry dish for Thanksgiving.
Slivered Almonds + Poppy Seed Vinaigrette + Cranberries Over Fresh Baby Spinach
This Cranberry Spinach Salad is packed with protein, iron, vitamins, and heart-healthy fats. In compared to its jiggly, cranberry-confused counterpart, it isn’t packed with is artificial colors, sugar, and syrups. You decide for yourself. I’m going with the modern twist on cranberry … the best ever cranberry spinach salad with slivered almonds.
As always, here are my tips for recipe success:
You can toss this one together in minutes. If you are looking to do something ahead of time make the dressing in a jar and store it in the refrigerator until you are ready. You can have the spinach with the cranberries and slivered almonds ready to go in a pretty bowl and you just pour the dressing over right before you are ready to eat. Trust me, it wilts. I ate the first bowl that didn’t make it all the way through the photo shoot. I then made another one, photographed it, and ate that one too :). I told you it was good.
Let me know how you like it! Leave a comment below.
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