Cran-Apricot Spinach Salad



                                                                                                                      Prep Time: 15-20 mins     

Yield: 4-6 servings

Dish Size: Bowl





  • ⅓ cup dried cranberries
  • 8 dried apricots, diced
  • 1 small carrot, shaved into ribbons
  • 6 Tbsp vinaigrette dressing*
  • 1 5-oz bag baby spinach
  • ½ cup sharp cheddar cheese, shaved
  • ¼ cup pine nuts





  1. In a large bowl toss cranberries, apricots, and carrots with vinaigrette.
  2. Add spinach and toss to coat.
  3. Fold in cheddar and top with pine nuts. Serve in a temp-tations® bowl.



Tara’s Tidbits®

Any vinaigrette will work will in this salad but here’s one of my favorites!


In a jar with a lid add:


  • ⅓ cup red wine vinegar
  • 1 shallot, finely diced
  • 1 Tbsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¾ cup good quality olive oil


Shake to emulsify. This will keep in the fridge up to a week.