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Cranberry Spinach Salad Recipe

Cranberry Spinach Salad

iamwinfred
This Cranberry Spinach Salad is the one I make when I need something impressive on the table in under twenty minutes. Tender baby spinach gets tossed with tart dried cranberries, crunchy candied pecans, and salty crumbled feta, then finished with a bright poppy seed dressing. It is the salad that disappears first at every potluck and holiday dinner I bring it to.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 280 kcal

Equipment

  • Small saucepan for candying the pecans
  • Baking sheet lined with parchment paper
  • Mason jar for shaking the dressing together
  • Large salad bowl
  • Salad spinner for washing and drying the spinach
  • Sharp knife and cutting board

Ingredients
  

For the Candied Pecans

  • 1 cup raw pecan halves 120g
  • 1/4 cup granulated sugar 50g
  • 1 tablespoon unsalted butter 14g
  • 1/4 teaspoon ground cinnamon
  • salt pinch

For the Poppy Seed Dressing

  • 1/3 cup olive oil 80ml
  • 1/4 cup apple cider vinegar 60ml
  • 3 tablespoons granulated sugar 38g
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • salt pinch

For the Salad

  • 6 cups fresh baby spinach washed and dried, about 170g
  • 3/4 cup dried cranberries 120g
  • 1/2 cup crumbled feta cheese 75g
  • 1/4 cup red onion thinly sliced, about 30g

Instructions
 

  • Line a baking sheet with parchment paper and set it aside within reach of your stove. Add the pecan halves, granulated sugar, butter, cinnamon, and a pinch of salt to a small saucepan.
  • Place the saucepan over medium heat and stir constantly with a wooden spoon or silicone spatula. Cook for 3 to 5 minutes, stirring the entire time, until the sugar melts and coats the pecans in a glossy, amber colored glaze.
  • Immediately pour the candied pecans onto the prepared baking sheet and spread them into a single layer using two forks to separate any clumps. Let cool completely at room temperature for about 10 minutes.
  • Add the olive oil, apple cider vinegar, granulated sugar, poppy seeds, Dijon mustard, and a pinch of salt to a mason jar. Secure the lid tightly and shake vigorously for about 30 seconds, until the mixture looks fully combined and slightly thickened.
  • Wash the baby spinach thoroughly, then dry it completely using a salad spinner or by patting it dry with clean kitchen towels. Thinly slice the red onion into half moons, then separate the slices with your fingers.
  • Add the dried spinach to a large salad bowl. Scatter the dried cranberries, crumbled feta cheese, and sliced red onion evenly over the spinach. Once the candied pecans have fully cooled and hardened, break any large clusters apart with your hands and add them to the bowl.
  • Give the poppy seed dressing one more quick shake to recombine any ingredients that settled. Drizzle about two thirds of the dressing over the salad, reserving the rest to pass at the table. Toss the salad gently using salad tongs or two large spoons, making sure the spinach is lightly coated without becoming soggy. Serve immediately.

Notes

  • Dry the spinach completely before assembling, since any leftover water dilutes the dressing.
  • Stir the pecans constantly while candying so the sugar does not scorch.
  • Add the dressing right before serving instead of ahead of time to keep the spinach crisp.
  • Let the candied pecans cool fully before breaking them apart, since they firm up as they cool.
  • Taste the dressing before adding it, since dried cranberry brands vary in sweetness.
  • Swap the pecans for candied walnuts or almonds.
  • Use goat cheese or blue cheese instead of feta for a different tang.
  • Add sliced apple or pear for extra crunch and sweetness.
  • Toss in cooked and crumbled bacon for a smoky, savory twist.
  • Store undressed spinach in an airtight container lined with a paper towel for up to 3 days. Keep candied pecans in a separate airtight container at room temperature for up to 5 days. Store dressing in a sealed jar in the refrigerator for up to a week.
  • Combine all the components and dress the salad only right before serving. Avoid freezing this salad.

Nutrition

Serving: 1ServingCalories: 280kcalCarbohydrates: 22gProtein: 5gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 10mgSodium: 180mgPotassium: 350mgFiber: 3gSugar: 15gVitamin A: 50IUVitamin C: 20mgCalcium: 10mgIron: 10mg
Keyword candied pecans, cranberry spinach salad, easy salad recipe, holiday salad, poppy seed dressing
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