No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Spinach Salad with Dried Cherries

Look for pumpkin seeds next to nuts in grocery stores.

  • Prep:
  • Total Time:
  • Servings: 4
Spinach Salad with Dried Cherries

Source: Everyday Food, April 2005


  • 4 teaspoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 8 ounces baby spinach
  • 1/2 cup thinly sliced red onion
  • 1/2 cup dried cherries
  • 1/4 cup raw green pumpkin seeds, toasted


  1. In a large bowl, whisk together vinegar, mustard, and oil until combined and thickened; season with salt and pepper.

  2. Add spinach, onion, and cherries; toss to combine. Serve immediately, topped with pumpkin seeds.

Cook's Note

To toast the pumpkin seeds, spread in a single layer in a pie plate; bake in a 350-degree oven until puffed and brown, about 10 minutes.


Reviews (0)

Related Topics