Side Salad with Cumin-Cinnamon Vinaigrette

(Serves 4) WF, SF [NF if walnuts left off]

This one is a quick and simple way to add some fresh greens to a meal, especially if you already have a batch of the dressing in the fridge. Adapted from Eat, Drink & Be Vegan by Dreena Burton (Arsenal Pulp Press).

Ingredients (salad)

  • 5 oz washed mixed greens
  • 2 tbsp walnuts, chopped (per salad)
  • 2 tbsp dried, juice-sweetened cranberries (per salad)
  • Avocado, chunked (optional)

Ingredients (dressing)

  • 2 tbsp apple cider vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 3 1/2 tbsp agave nectar or maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1 pinch allspice
  • 1/2 tsp (rounded) sea salt
  • 1/4 cup extra virgin olive oil


  1. With a blender, hand blender, or whisk, thoroughly combine all dressing ingredients.
  2. Place salad mix into serving bowls.
  3. Top salad with nuts, cranberries, and optional avocado.
  4. Drizzle with the Cumin-Cinnamon Vinaigrette dressing, then serve.