Cranberry, Almond & Arugala Salad with Maple Vinaigrette

A great salad for anytime, but particularly festive for the winter holidays.

Cranberry, Almond & Arugala Salad with Maple Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup maple syrup (grade B)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • salt (to taste)
  • pepper (to taste)
  • 8-10 oz arugala (or substitute baby spinach)
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • 1/4 cup crumbled goat cheese
  • 1/4 cup red onion, thinly sliced
  • shelled pistachios
  • 1/2 apple, thinly sliced for garnish
  1. To make the vinaigrette, combine maple syrup, apple cider vinegar, lemon juice, salt and pepper in a bowl and whisk together.  Slowly pour in olive oil while whisking.  Cover and keep in refrigerator until needed

  2. In a large bowl, combine arugala, cranberries, almons, red onion and goat cheese.  Toss salad with vinaigrette.  Then garnish with apple slices and pistachios.


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