Spinach and Apple Noodle Salad with Pecans and Cranberries

gluten freepaleoveganvegetarian

Spinach and Apple Noodle Salad with Pecans and Cranberries

It’s pretty ironic how this week is one of the hottest weeks (if not the hottest) we’ve had this summer, considering Labor Day just happened.

I had this post planned out, as a fall transition recipe, but I feel silly posting it today, since it’s supposed to get up to 88 degrees today and it was 92 degrees as I was writing this yesterday.

Oh well, perhaps you can bookmark it for when you’re curled up at your desk with a hot tea?

Spinach and Apple Noodle Salad with Pecans and Cranberries

Salads. Seemingly boring, right? You’ve seen me jazz up salads with apple noodles before and this recipe today is another way to use apples in your salads. Salads aren’t just for the summertime, when you’re trying to fit into those bikinis (or mankini, if that’s your thing) – they’re for every season, it just depends on what they’re made up of.

This time, I’m transitioning from summer to fall flavors, by using cranberries and apples, two flavors that are indicative of chilly-temps.

Spinach and Apple Noodle Salad with Pecans and Cranberries

The crunchiness of the pecans combined with the sticky sweetness of the cranberries and the tanginess of this dijon vinaigrette can do nothing wrong, creating a perfect light lunchtime salad. If you prefer more protein in your lunches (as if the spinach and pecans aren’t enough), this salad would go really well with some crumbled bacon or lentils or rotisserie chicken or just a side of sprouted grain bread.

Since apple noodles tend to brown once they are sliced, it’s important to immediately refrigerate this dish if you’re looking to save it for later. Or, eat it immediately (that’s what I did!)

Also, if you’ve never spiralized apples before, it’s totally easy – here’s a helpful video:

What’s your favorite way to spruce up salads?

Nutritional Information & Recipe

inspiralized

Spinach and Apple Noodle Salad with Pecans and Cranberries

Prep Time15 mins
Servings: 3

Ingredients

  • For the salad:
  • 5 cups of baby spinach
  • 3 apples Blade C
  • ½ cup pecans
  • 1/3 cup dried cranberries
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ground Dijon mustard
  • salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Instructions

  • Place the ingredients for the dressing into a bowl and whisk together until combined. Set aside.
  • Place all of the ingredients for the salad into a large serving or salad bowl and pour over the dressing. Toss to combine thoroughly and serve.

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10 comments

Js says:
That is the best video I have watched. I learned a lot. Thank you!
Looks delicious :) Spinach is great source of iron but you have to eat it with tomatoes or citrus to absorb that iron, check it out here: http://www.listonic.com/protips/get/smjqvbpavv Thanks for sharing the recipe!
Paulina - you don't HAVE to eat it with tomatoes or citrus, but it definitely helps your body absorb iron if it's combined that way. It's merely recommended, but eating spinach alone has immense health benefits on its own. Your source of iron should come from many foods, such as beans, broccoli, tofu, meats, raisins, baked potatoes, etc. For a great list of high-iron foods, check this out: http://www.webmd.com/diet/iron-rich-foods
Ali, is there a way to pin these recipes to pinterest from here? I am on AOL.
Caroline Bowman says:
How well does this recipe "save"? I'd love to be able to eat a few lunches off of it, but would the spinach get soggy/limp from the dressing?
Steph Feely says:
Hi Ali, Here I am finally getting around to making this recipe after I pinned it over a year ago! I don't see apples in the ingredient list so I was wondering what kind and how many? Thanks!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...