Spinach salad with spiced nuts and cranberries

It was less than a week until Christmas, the last day of school and I had not eaten dinner at home for 4 days.  I was in need of salad.  Something to please my appetite and feed my soul.  I had been planning it for a few days and was delighted with this spinach and spiced nuts salad. 

I have bookmarked far more spiced nuts recipes than I have made.  Which translates as, I love the idea of them but don't make them often.  (Speaking of bookmarks, is it just me that cannot access delicious.com recently, and does anyone know why?)  They are a great way to make a salad seem fancy and substantial. 

I am unapologetic about giving a recipe for three times as many nuts as is required for the salad.  They are great for festive nibbles and also make delicious gifts.

The salad is reasonably simple.  I left some in the fridge overnight and discovered that it does not keep overnight.  Rather than dwelling on slimy spinach leaves, let's just say that although you can't make it in advance for a Christmas dinner, you can make most of the components beforehand so you just need to toss everything together before the meal.

We ate this salad with some garlic bread for a simple supper.  It is robust enough for a meal but light enough to include as a side dish.  It caters to vegan and gluten free diets.  Best of all, it is perfect for those trying to eat more healthy food, which pretty much covers most of us.  And salads might be in demand in Melbourne on Christmas day where it is forecast to be 35 C!

I hope your festive season is going well.  It is pretty crazy here.  Sylvia's gingerbread house is almost done and I have almost finished buying presents.  I have lots of wrapping and baking to do.  We were out looking at Christmas lights on houses tonight.  It is yet another late night.  I hope to have one more post in me before Christmas to share some of the photos of Christmas lights.  Meanwhile I wish you all the best for a merry Christmas and happy holidays.

I am sending this salad to Healthy Vegan Fridays and Meat Free Mondays.

Spinach salad with spiced nuts and cranberries
Inspired by Salt and Lavender
Serves 4

150g spinach
1 cup smoky spiced nuts (see below)
2 tbsp dried cranberries
1 spring onion
150g sugar snaps
Lime tahini dressing (see below)
roasted and salted seeds (optional)

Toss everything but the seeds with  the dressing in a large salad bowl.  Scatter with seeds.  Best eaten within a few hours of making the salad.  Does not keep overnight.

Lime tahini dressing
adapted from Green Gourmet Giraffe

1 and 1/2 tbsp lime juice (about 1/2 lime)
1 tbsp olive oil
1 tbsp cider vinegar
1 tbsp tahini
2 tsp maple syrup
1 tsp seeded mustard
Generous pinch salt

Whisk together until smooth and creamy.

Smoky spiced nuts
Inspired by Green Gourmet Giraffe and taste.com.au
Makes 3 cups

1 cup raw cashews
1 cup raw almonds
1 cup raw pecans
2 tablespoons tamari
2 tablespoon maple syrup
1 and 1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
pinch cayenne pepper (or to taste)

Preheat oven to 170 C or 325 F.  Mix everything well in a large roasting dish.  Roast for 10 minutes.  Stir well.  Roast another 5 minutes.  They will still seem a little wet but should be crisp once they cool.  Once cooled, store in an airtight container.

On the Stereo:
Merry Christmas to the World of Children: Patsy Biscoe