Soak cranberries in dry sherry for 30 minutes. Drain and set liquid aside.
Whisk together vinaigrette ingredients including 1 to 2 tablespoons of the reserved dry sherry after soaking dried cranberries, and toss with the spinach until well-coated with vinaigrette.
Divide spinach between 6 plates and top with cranberries, nuts, and green onions.
Sprinkle parmesan on top and serve.
Makes 6 servings (about 1 cup Each) note: substitute roasted sunflower seeds if you can't find roasted pumpkin seed kernels.
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