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Autumn Salad

The perfect start to your holiday meal, this colorful salad showcases the best of fall, with dried cranberries, pumpkin seeds and a tangy cider vinaigrette that’s high in iron and vitamins C and A. Indulge. 


  • 1 5-oz. package baby spinach
  • 1/2 c. dried cranberries
  • 1/4 c. roasted pumpkin seed kernels
  • 2 Tbsp. shredded Parmesan cheese

Cider vinaigrette:

  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. honey
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Toss spinach, cranberries and pumpkin seeds in a large salad bowl.
  2. Whisk together vinaigrette ingredients, and toss with the salad mixture until well-coated.
  3. Sprinkle Parmesan on top and serve.

Makes 6 servings (about 1 c. each)

Note: Substitute roasted sunflower seeds if you can’t find roasted pumpkin seed kernels. 

Nutritional Information Per Serving: 98 calories, 6.9 g total fat, 4.5 g protein, 6.2 g carbohydrates, 1 mg cholesterol, 153 mg sodium and 1.3 g dietary fiber