Spinach Salad with Ginger Cranberry Vinaigrette

Remember my goal of eating more salad? I have found that eating a giant salad is key for me sticking to a healthy diet.

I can cram all sorts of veggies, protein, healthy fats, and fruit into my day, not to mention loads of fiber. Fiber is so important for a healthy digestive tract, but it also helps regulate blood sugar and keeps me full, longer. So a salad a day it is!

Adding cranberries, in any form, gives your salad an upgrade and makes it even more delicious and healthy. This salad includes both Craisins® Dried Cranberries and Ocean Spray® Cranberry Juice Cocktail in the vinaigrette.

For me a good salad includes not just a great combo of flavors, but also textures. There’s plenty of crunch in this salad from the onions, carrots, and nuts. There’s tender baby spinach and toothsome chickpeas and quinoa. Craisins® Dried Cranberries add the perfect tart-sweet element to this salad, and they’re chewy, which I love!

The vinaigrette, as I mentioned, uses cranberry juice. I gave my basic vinaigrette recipe a little makeover and an extra punch of flavor. For another little kick, I added fresh ginger. It tastes so refreshing drizzled over this vibrant salad.

What’s your favorite way to upgrade a salad?

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Spinach Salad with Cranberry Vinaigrette

This healthy spinach salad features double the cranberry goodness with the addition of Craisins® Dried Cranberries and cranberry juice in the vinaigrette.

Course: Salad

Servings: 4 servings

Author: Lindsey Johnson

Ingredients

For Cranberry Vinaigrette:

• 1/4 cup Ocean Spray® Cranberry Juice Cocktail
• 2 tablespoons red wine vinegar
• 2 teaspoons fresh ginger finely grated
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/2 cup extra virgin olive oil

For Salad:

• 1 6-ounce bag baby spinach
• 1 15-ounce can chickpeas, drained
• 1 cup cooked quinoa or other whole grain
• 1/2 cup shredded carrots
• 1/2 red onion very thinly sliced
• 1/2 cup Craisins® Dried Cranberries
• 1/2 cup sliced almonds
• 1 large firm-ripe avocado thinly sliced

Instructions

• Prepare the vinaigrette by whisking together cranberry juice, vinegar, ginger, and Dijon mustard. Season well with salt and pepper. Whisk in olive oil. Transfer to a jar with tight-fitting lid and refrigerate until ready to use.
• Place spinach, chickpeas, quinoa, carrots, red onion, Craisins® Dried Cranberries, and almonds in a large bowl. Toss to combine. Divide between bowls and top with sliced avocado. Serve immediately.

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This is a sponsored conversation written by me on behalf of Ocean Spray®. The opinions and text are all mine.