Wilted Spinach Salad with Almonds and Cranberries

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

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 2

Calories 215kcal

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Ingredients

• 1 1/2 tablespoons olive oil
• 2 cups kale chopped
• 3 cups spinach
• 1/4 cups dried cranberries
• 2 tablespoons almonds sliced
• 1 -2 tablespoons water
• 1 pinch or salt to taste

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.

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