Cranberry Walnut Spinach Salad Recipe

Introduction

This Cranberry Walnut Spinach Salad is a fresh and flavorful blend of tender spinach, sweet dried cranberries, crunchy toasted walnuts, and tangy feta cheese. It’s dressed with a simple balsamic vinaigrette that ties all the ingredients together perfectly. A quick and healthy salad that’s great for any meal or a light lunch.

Ingredients

• 6 cups fresh baby spinach
• ½ cup dried unsweetened cranberries
• 1 cup walnuts, lightly toasted
• ¾ cup crumbled feta cheese
• ¼ cup extra virgin olive oil
• 2 tablespoons aged balsamic vinegar
• Salt and pepper to taste

Instructions

1. Step 1: Rinse the spinach thoroughly and dry using paper towels or a salad spinner.
2. Step 2: Preheat your oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 8-10 minutes until fragrant.
3. Step 3: In a large bowl, combine rinsed spinach, cranberries, toasted walnuts, and feta cheese.
4. Step 4: In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
5. Step 5: Drizzle dressing over the salad and toss gently to combine.
6. Step 6: Serve immediately either plated or in the mixing bowl.

Tips & Variations

• For extra crunch, try adding toasted pecans or sliced almonds instead of walnuts.
• Substitute goat cheese for feta if you prefer a creamier texture.
• Add thinly sliced red onion or apple for additional flavor and color.
• If you want a sweeter dressing, mix a teaspoon of honey into the vinaigrette.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. It’s best to keep the dressing apart and toss just before serving to prevent the spinach from wilting. If the salad is dressed in advance, consume within a few hours for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of greens instead of spinach?

Yes, you can substitute baby kale, arugula, or mixed spring greens depending on your preference. Just keep in mind these greens have different textures and flavors that will change the salad’s taste.

How do I toast walnuts without an oven?

You can toast walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently to avoid burning. Toast until they become fragrant and slightly darker in color.

Cranberry Walnut Spinach Salad Recipe

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4.7 from 56 reviews

A vibrant and healthy Cranberry Walnut Spinach Salad combining fresh baby spinach, sweet dried cranberries, crunchy toasted walnuts, and tangy feta cheese, tossed in a simple balsamic vinaigrette dressing. Perfect as a light lunch or a refreshing side dish.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 6 cups fresh baby spinach
• ½ cup dried unsweetened cranberries
• 1 cup walnuts, lightly toasted
• ¾ cup crumbled feta cheese

Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons aged balsamic vinegar
• Salt and pepper to taste

Instructions

1. Prepare Spinach: Rinse the baby spinach thoroughly under cold water to remove any dirt or grit. Dry the leaves completely using paper towels or a salad spinner to ensure the dressing adheres well.
2. Toast Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast them in the oven for 8-10 minutes until they become fragrant. Remove and allow to cool.
3. Combine Salad Ingredients: In a large mixing bowl, combine the rinsed and dried spinach, dried cranberries, toasted walnuts, and crumbled feta cheese.
4. Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, aged balsamic vinegar, salt, and freshly ground black pepper until well emulsified.
5. Toss Salad: Drizzle the dressing over the salad ingredients and toss gently but thoroughly to evenly coat all components without bruising the spinach leaves.
6. Serve: Serve the salad immediately, either plated individually or directly from the mixing bowl for a casual presentation.

Notes

• For nuttier flavor, walnuts can be lightly chopped before toasting.
• Dried cranberries can be substituted with fresh pomegranate seeds for a juicy alternative.
• Make sure spinach is well dried to prevent a soggy salad.
• Adjust salt and pepper seasoning according to taste preferences.
• This salad is best enjoyed fresh; the dressing can wilt the spinach if left to sit too long.

Keywords: spinach salad, cranberry walnut salad, healthy salad, feta cheese salad, balsamic vinaigrette, toasted walnuts