Cranberry Cashew Salad | Midwest Living

Cranberry Cashew Salad

Cranberry Cashew Salad

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  • Makes: 6 servings
  • Start to Finish 25 mins

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  • 2/3 cup vegetable, safflower or olive oil
  • 1/2 cup white wine vinegar
  • 1/4 cup mango chutney
  • 1 1/2-2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/4 teaspoon bottled hot pepper sauce
  • 6 cups fresh baby spinach leaves or mesclun
  • 1 large unpeeled Granny Smith or Red Delicious apple, cored, halved lengthwise and thinly sliced
  • 3/4 cup roasted cashews
  • 1/3 cup dried cranberries, golden raisins or dried tart cherries


  1. For vinaigrette: In a screw-top jar, combine oil, vinegar, chutney, sugar, salt, curry powder and hot pepper sauce. Cover and shake well. If you like, chill until serving time. Before using, bring to room temperature.
  2. In a large salad bowl, combine spinach, apple, cashews and cranberries. Shake or whisk vinaigrette and pour desired amount over spinach mixture. Toss lightly to coat. Serve immediately. Store any remaining dressing in the refrigerator up to 1 week. Bring to room temperature before using. Makes 6 servings.

Nutrition Facts

(Cranberry Cashew Salad)

Servings Per Recipe 6, calcium (mg) 40, cal. (kcal) 268, vit. A (IU) 2770, iron (mg) 2, pro. (g) 4, vit. C (mg) 11, carb. (g) 20, Thiamin (mg) 0, Fat, total (g) 20, Riboflavin (mg) 0, Niacin (mg) 1, sat. fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 10, Folate (µg) 73, fiber (g) 2, sodium (mg) 265, sugar (g) 12, Potassium (mg) 310

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