Warm Spinach Cranberry Mint Salad
Recipe by Chef Michael Williams
Michael Williams

Warm Spinach Cranberry Mint Salad

  • Prep time 10 mins
  • Cook time 15 mins

This is a fantastic salad that is quite original and most likely to please as part of your special holiday dinner or add sliced chicken breast and serve on its own as a complete meal.



  1.  In a small pot combine quinoa and water.
  2.  Bring to a boil, reduce to low and cover. Cook for 15 minutes. Remove from heat and leave covered for 5 minutes.
  3.  Combine salad dressing ingredients in a small pot over medium heat, stirring constantly with a fork or whisk. Once mixture begins to simmer remove from heat immediately – do not bring to a boil as it will splatter.
  4.  Combine salad base ingredients in a large salad bowl, including quinoa. Drizzle desired amount of the warm dressing and toss until spinach is evenly coated.


  •  Use walnuts instead of the pecans if you are looking to save a little bit.
  •  Don’t like mint? Then substitute with basil instead
  •  Try this salad with 1 large apple cut into small pieces instead of the cranberries for a fresh twist

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