Spinach Salad with Warm Cranberry Dijon Vinaigrette
This fabulous Fall salad with a warm vinaigrette pairs perfectly with grilled chicken, roast pork or you could even put the salad on a roasted turkey sandwich (Panera Bread Style). Next time you make turkey burgers, spread one side of the bun with the cranberry mostarda.
1/2 cup dried cranberries
1 tsp. chopped fresh thyme
1 cup water
1/3 cup granulated sugar
2 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
1 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tsp. cornstarch
In a small saucepan, combine the cranberries, thyme, and 3/4 cup of water. Bring to a boil, then reduce heat to medium-low and simmer for 3 minutes, stirring occasionally. Add the sugar, mustard, vinegar, lemon juice, salt and pepper. Continue to simmer for 3 to 5 minutes, stirring regularly. In a small bowl, combine the remaining water with the cornstarch, then add to the saucepan. Cook for 1 to 2 minutes, stirring until the mostarda thickens.
Transfer to a covered, food-safe container and refrigerate for up to one month.
Mix one bag (or clamshell) of fresh baby spinach with shredded carrots. Top with warm vinaigrette and top with sliced, toasted almonds or walnuts.