autumn-cranberry-orange-salad-mainCRANBERRY AND CLEMENTINE SALAD

2.5 oz. fresh spinach;
2.5 oz. baby kale;
3/4 cup celery, chopped;
3/4 cup dried cranberries;
4 eggs;
1 to 2 clementines, segmented;
1 large Granny Smith apple, cored and sliced;
1/4 cup pine nuts, roasted;

Poppy seed dressing ingredients

  • 1/4 cup extra-virgin olive oil;
  • 2 tbsp. apple cider vinegar;
  • 1 tbsp. fresh lemon juice;
  • 1/8 tsp. paprika;
  • 1/8 tsp. onion powder;
  • 1 tbsp. poppy seeds;


  1. Bring a saucepan filled with water to a boil.
  2. Slowly and carefully add the eggs. Cover, remove from heat, and let the eggs cook for 9 to 10 minutes.
  3. Place the cooked eggs in bowl of ice water for 2 to 3 minutes.
  4. Peel and slice the eggs.
  5. In a bowl, combine all the ingredients for the dressing, and whisk until well-emulsified.
  6. In a salad bowl, combine the spinach, kale, apple, celery, cranberries, and oranges.
  7. Drizzle the dressing on top, and toss gently until well coated.
  8. Place the sliced eggs on top, and sprinkle with pine nuts before serving.


Cranberry And Clementine Salad


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