Best 3 Spring Salad With Dried Cranberries Pistachios And Olives Recipes

Indulge in a symphony of flavors with our vibrant Spring Salad, a culinary masterpiece that bursts with freshness and vitality. This delightful dish features a medley of crisp spring greens, tender asparagus, sweet strawberries, and juicy oranges, all tossed in a tangy citrus vinaigrette. Topped with a sprinkling of dried cranberries, crunchy pistachios, and savory olives, this salad offers a delightful contrast of textures and flavors. As a bonus, we've included two additional salad recipes for you to explore: a colorful Quinoa Salad with Roasted Vegetables and a hearty Chickpea and Avocado Salad. Each recipe is a celebration of seasonal produce, offering a unique blend of flavors and textures to tantalize your taste buds. Whether you're a vegetarian seeking a wholesome meal or simply looking for a refreshing and nutritious salad to brighten up your lunch or dinner table, these recipes have got you covered.

Check out the recipes below so you can choose the best recipe for yourself!

KALE SALAD WITH BALSAMIC DRESSING

Kale Salad With Balsamic Dressing image

This easy kale salad comes together with dried cranberries, pine nuts, Parmesan, and a balsamic vinaigrette. No need to massage this make-ahead salad-the kale becomes tender as it rests before serving.

Provided by Elise Bauer

Categories Salad Make-ahead

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
1/3 cup pine nuts (can substitute slivered almonds)
1 pound fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2-3 bunches, rinsed and patted dry
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese, packed

Steps:

Toast the pine nuts: Heat a small skillet on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool. Hint when toasting nuts: do not take your eyes off of them! Nuts can go from browned to burned very quickly.
Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
Dress the kale and toss with nuts and cranberries: A half hour to an hour or two before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.
Right before serving, stir in the grated Parmesan cheese

SPINACH SALAD WITH DRIED CRANBERRIES, WALNUTS AND POMEGRANATE VINAIGRETTE

Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette image

Provided by Robin Miller : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
6 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces

Steps:

In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.

FRISEE SALAD WITH CRANBERRIES AND PISTACHIOS

Frisee Salad with Cranberries and Pistachios image

This frisee fall salad featuring cranberries and pistachios works well as a side dish for Thanksgiving turkey or everyday seared pork chops or lamb.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
1/2 teaspoon sugar
Coarse salt and ground pepper
1 head endive, trimmed and sliced crosswise into 1/2-inch pieces
1 large head frisee, trimmed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup toasted pistachios, roughly chopped

Steps:

In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, frisee, cranberries, and pistachios. Toss to combine; season with salt and pepper.

Nutrition Facts : Calories 181 g, Fat 12 g, Fiber 6 g, Protein 3 g

Tips:

Choose Fresh Ingredients: Use the freshest salad greens, dried cranberries, pistachios, and olives you can find for the best flavor and texture.
Don't Overdress the Salad: A light dressing is all you need to enhance the flavors of the salad without overpowering them.
Toss the Salad Gently: Be gentle when tossing the salad to avoid bruising the greens and breaking the dried cranberries and pistachios.
Serve Immediately: Salads are best enjoyed fresh, so serve them as soon as they're made.

Conclusion:

This spring salad with dried cranberries, pistachios, and olives is a delicious and refreshing dish that's perfect for a light lunch or dinner. It's packed with flavor and nutrients, and it's easy to make. The combination of sweet and savory flavors in this salad is sure to please everyone at your table. So next time you're looking for a healthy and delicious salad recipe, give this one a try.