Cranberry Spinach Salad
A bright and colorful salad featuring fresh spinach, cranberries, feta, and nuts, perfect for holiday dinners or potlucks.
Ingredients
Salad Base
- 6-8 cups Fresh baby spinach Fluffed to open the leaves
- 1 cup Dried cranberries Or 3/4 cup halved fresh cranberries
- 3/4 cup Feta cheese, crumbled Or goat cheese for a creamier texture
- 1/2-3/4 cup Pecans or walnuts, toasted Toast for extra flavor
- 1 small Red onion, thinly sliced For sharp flavor contrast
Dressing
- 3-4 tablespoons Balsamic vinaigrette Adjust to taste, can be store-bought or homemade
Instructions
Preparation
- Place spinach into a large salad bowl and fluff to open the leaves.
- Add dried cranberries and crumbled feta evenly over the spinach.
- Scatter toasted pecans or walnuts on top, then add sliced red onion.
- Drizzle with balsamic vinaigrette and gently toss with salad servers until coated.
- Serve immediately on chilled plates.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Best served cold or at room temperature.