This hearty superfood Roasted Cranberry salad is packed with nutrition and is a great healthy choice for dinnertime! The tart cranberries, packed with Vitamin C, are a perfect match for the roasted sweet potatoes and cauliflower. You may use any grain in this sweet & savory salad, but I chose a wild rice mixture as it’s gluten-free and adds a nice chewiness texture to the vegetables. Fresh spinach greens are tossed in at the end which provide a good serving of magnesium and folate.
Did you know you can get fresh frozen cranberries year round? Cape Cod Select’s premium frozen cranberries offer a big serving of immune boosting Vitamin C, as one cup of raw berries offer 25% of your daily nutritional requirement . No wonder cranberries are known as “America’s Original Superfruit!”
You Will Need:
- 1-1/2 Cups Raw Frozen Cranberries
- 1 Sweet Potato, Diced
- 1 Head Cauliflower, Chopped
- 3 Cups Raw Spinach
- 2 Tablespoons Olive Oil
- 1/4 Cup Slivered Almonds or Pecans
- Dressing
- 3 Tablespoons Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 2 Teaspoons Honey
- Pinch of Salt
- 4 Cups Cooked Wild Rice Mix (or use any grain like barley, cous cous, farro)
How To Prepare
Cook rice and set aside.
Dice sweet potato and chop cauliflower. Toss with olive oil in a bowl and spread out on a baking sheet.
Bake at 400 degrees for 15 minutes. Pull out the baking sheet and gently mix in the raw frozen cranberries while turnover over vegetables.
Bake for another 15 minutes.
Take pan out and let it cool for 15 minutes.
Gently toss raw spinach and warm vegetable mixutre with the rice in a large bowl. Drizzle dressing over salad and toss a few more times to incorporate.
The heat from the rice and vegetables will slightly wilt and soften the spinach leaves, which you want. Top with slivered almonds or pecans, serve and enjoy!
This recipe is a contest submission entry for the Cape Cod Select Recipe Challenge. Find them in a store near you: http://www.capecodselect.com/store-locator/
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