This Cranberry Spinach Salad is a refreshing and colorful dish that strikes the perfect balance between sweet and tangy. Tender baby spinach leaves are combined with tart dried cranberries, crunchy toasted pecans, and creamy feta cheese to create a delightful blend of flavors and textures. The salad is finished with a zesty homemade vinaigrette featuring honey and Dijon mustard, making it an elegant yet simple addition to any meal. Whether you’re serving it as a light appetizer or pairing it with grilled chicken or salmon, this salad is sure to impress.
Ingredients
For the Salad:
- 6 cups fresh baby spinach
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/3 cup toasted pecans or walnuts
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Salad:
- Place the baby spinach in a large salad bowl.
- Sprinkle the dried cranberries, feta cheese, sliced red onion, and toasted pecans on top.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- Combine and Serve:
- Drizzle the dressing over the salad just before serving.
- Toss gently to coat all the ingredients evenly.
- Serve immediately and enjoy!
This salad can be customized with additional toppings like sliced apples, oranges, or avocado for added flavor and variety.
