This Wilted Spinach Salad with Almonds and Cranberries is a satisfying combination of bitter and sweet. Specifically, the sweetened dried cranberries are a great counterpoint to the bitter spinach and kale. It is an excellent accompaniment to chicken or turkey. You can use sweetened or unsweetened dried cranberries, depending on how much you like tart flavors. I also usually double this recipe and cook it in my wok instead of a frying pan, but I also love leftovers!
Wilted Spinach Salad with Almonds and Cranberries
Nutrivore Score: 499
Ingredients
Instructions
- Heat coconut oil in a skillet over medium-high heat.
- Add kale with 1 tablespoon water. Cook, stirring frequently, until kale has softened, about 3-4 minutes.
- Add cranberries and continue to cook 2-3 more minutes.
- Add spinach. If the kale is starting to stick, also add another tablespoon of water. Stir and cook until spinach is wilted. Stir in almonds and add salt to taste.
Nutrition
Nutrition Facts
Wilted Spinach Salad with Almonds and Cranberries
Amount per Serving
Calories
215
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Sodium
68
mg
3
%
Potassium
405
mg
12
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
12
g
13
%
Protein
4
g
8
%
Vitamin A
6318
IU
126
%
Vitamin C
32
mg
39
%
Calcium
126
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
