Baby Spinach Salad with Warm Cherry Port Dressing

By / Photography By Anne Waters | January 01, 2015


To prepare the dressing, combine cherries and port in a small saucepan and place over medium heat. As it begins to boil, remove from heat and let stand covered for about 15 minutes.


Sauté the shallots and garlic in 2 tablespoons of oil in a small saucepan over medium heat until softened. Add vinegar, pomegranate juice, honey and remaining 3 tablespoons of oil. Stir until consistent. Add warmed cherries and port. Season with salt and pepper. Allow it to cool to room temperature. The dressing can be made ahead of time and reheated.

Plate the salad with the spinach and pear. Lightly apply the dressing, then garnish with pomegranate and pumpkin seeds.

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  • 5-6 ounces baby spinach
  • 1 pear, cored and thinly sliced just before serving
  • 1/8 cup pomegranate seeds
  • 1/8 cup green pumpkin seeds
  • ½ cup dried cherries
  • ¼ cup tawny port
  • 2 tablespoons light vegetable oil
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon minced garlic
  • 3 tablespoons light vegetable oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons pomegranate juice
  • 2 teaspoons honey salt and pepper to taste
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