This super-easy salad from VN contributor Nava Atlas bridges the gap between summer and fall. It's a cold salad, but the cranberries and fennel begin to hint at flavors that will be on our tables much more often as Thanksgiving gets closer. Yes, we're already thinking about Thanksgiving at the VNHQ, and no, there's no shame in that.
Serves 4
What You Need for the Salad:
5 to 6 cups fresh baby spinach
1/2 cup fennel, thinly sliced (remove stalks and tough core, and trim outer layer)
1/4 cup green onions, thinly sliced
2 tablespoons dried cranberries
1/2 avocado, chopped
1/4 cup walnuts, toasted
What You Need for the Dressing:
1/4 cup apple cider vinegar
3 to 4 tablespoons agave nectar
1 teaspoon mild Dijon mustard
1/4 teaspoon ground cumin
Few pinches of cinnamon
1/2 teaspoon sea salt
1/4 to 1/3 cup walnut oil (or safflower or canola)
What You Do:
1. In a blender, combine all dressing ingredients except the oil. While continuing to blend, slowly drizzle in oil (start with 1/4 cup, then adjust to taste).
2. In a large bowl, combine salad ingredients and toss with several tablespoons of the vinaigrette.
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