Cranberry Spinach Salad
Cranberry Spinach Salad is a refreshing and vibrant dish that perfectly marries the earthy taste of fresh spinach with the sweet-tart flavor of dried cranberries. Tossed with crunchy toasted nuts and drizzled in a tangy balsamic vinaigrette, this salad is not only quick to prepare but also makes for an eye-catching centerpiece at any meal. Enjoy it as a light lunch or a colorful side dish that will leave your guests craving more!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 6 cups fresh baby spinach
- 1 cup dried cranberries
- ½ cup walnuts or pecans, toasted
- ½ small red onion, thinly sliced
- ½ cup feta cheese (optional)
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Wash and dry the spinach thoroughly.
- Toast walnuts or pecans in a skillet over medium heat for about five minutes until fragrant.
- In a large bowl, combine the spinach, cranberries, toasted nuts, and red onion.
- In a separate bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper.
- Pour dressing over the salad just before serving and toss gently.
- Serve immediately with crumbled feta cheese on top if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg