Cranberry Almond Spinach Salad

Norman Rockwell may have placed a perfectly browned turkey on the center of the table for one of his iconic scenes, but we’re dialing it up for this menu. Instead of turkey we’ve included not one, but two, delicious meat choices. Classic roast beef rises to another level when crusted with horseradish and spicy mustard. Versatile pork loin feels fancy when butterflied, filled and rolled. Not to be upstaged, this menu features kicked-up side dishes that are easy to prepare but look spectacular. Invest a little extra time in the kitchen, then linger around the dining table a bit longer as well. If ever there’s a season for celebrating, this is it.


Cranberry Almond Spinach Salad

  • 12 ounces baby spinach
  • 3/4 cup sliced almonds, toasted
  • 1 cup dried cranberries

Sesame Seed Dressing

  • 1/4 white wine vinegar
  • 2 tablespoons brown sugar
  • 1/4 cup olive oil
  • 3 tablespoons honey
  • 1 finely minced shallot
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon poppy seed

Instructions:

For the dressing: Whisk together vinegars and sugar until dissolved. Whisk in the oil and honey, followed by shallot, sesame seeds and poppy seeds. This much can be done one day ahead and allowed to stand at room temperature.

Layer spinach with cranberries and almonds in large salad bowl. Drizzle with dressing and toss. Serve immediately.