Go Back
Christmas Cranberry Spinach Salad features a vibrant mix of red cranberries, green spinach, and other colorful ingredients, perfect for a festive holiday meal.
Lady Maria

Best Christmas Cranberry Spinach Salad

This Christmas Cranberry Spinach Salad is a vibrant and festive dish that perfectly balances sweet, tart, and savory flavors. With its combination of spinach, cranberries, nuts, and cheese, all tossed in a tangy vinaigrette, it's sure to be a star of your holiday table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ounces baby spinach, washed and dried
  • 1 cup dried cranberries
  • 1 cup pecans or walnuts, toasted and chopped
  • 4 ounces crumbled feta cheese
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Salad spinner
  • baking sheet
  • Oven
  • knife
  • Cutting board
  • Small bowl or jar with lid
  • whisk
  • Large bowl
  • measuring cups and spoons

Method
 

  1. Ensure the spinach is thoroughly washed and dried using a salad spinner. Excess moisture will dilute the dressing and make the salad soggy.
  2. Preheat oven to 350°F (175°C). Spread the nuts on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned. Watch them carefully to prevent burning. Let cool slightly and then chop.
  3. Thinly slice the red onion. You can soak the sliced onions in cold water for 10 minutes to mellow their sharpness if desired.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Alternatively, you can use a jar with a tight-fitting lid and shake vigorously until emulsified.
  5. In a large bowl, combine the spinach, dried cranberries, toasted nuts, crumbled cheese, and sliced red onion.
  6. Just before serving, drizzle the dressing over the salad and toss gently to coat. Be careful not to overdress the salad, as this will make it soggy.
  7. Taste and adjust seasoning as needed with additional salt and pepper.

Notes

For a heartier meal, add grilled chicken or turkey. Apple or pear slices can be added for extra sweetness and crunch. Pomegranate seeds provide a festive touch. Salad is best served immediately after dressing to prevent wilting. Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.