I hope you had a great Easter weekend! I may or may not have indulged in way too much candy, great food, and desserts. You, too? Then you need this fantastic salad. Look at all the green spinach--Yum! This salad is more proof that side dishes don't have to be sad.
I found this salad from Nest of Posies via Pinterest, and it is so easy and so tasty and so full of good, healthy stuff. Her recipe doesn't have exact measurements--a handful of this and that--so I measured what I used to make it a bit easier for you. I may have gone overboard with the pine nuts, though, so feel free to use a bit less if you want.
A quick note: take the skillet off the heat a little bit before you think the spinach is done wilting because it will continue to cook down for a few minutes.
Hot Spinach Salad with Pine Nuts & Cranberries (from Nest of Posies)
1/2 cup pine nuts
1/4-1/3 cup bottled balsamic vinaigrette
1/2 cup dried cranberries (I used 50%-less-sugar Craisins)
6 oz fresh baby spinach
1. Heat a 12-inch non-stick skillet (or cast iron skillet) over medium heat. Add the pine nuts and toast them, stirring often, until fragrant and starting to turn brown, 3-5 minutes. Remove the pine nuts and set aside.
2. Add the balsamic vinaigrette to the skillet (it will splatter a bit when it hits the heat, so be careful). When it gets bubbly add the cranberries and spinach. Immediately toss and turn the spinach with long tongs until it starts to wilt and cooks down a bit, 2-4 minutes. Remove from the heat and serve immediately.
Makes about 4 side-dish servings.