Spinach Cranberry Salad

This Spinach Cranberry Salad makes a great side dish for the holidays or other special occasions. An easy-to-prepare recipe with a delicious homemade balsamic dressing.

Course Appetizer, Salad

Cuisine American

Prep Time 30

Cook Time 0

Total Time 30

Servings

Calories 426kcal

Author Sharon Rhodes

Ingredients

For the Dressing

5 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tsp fresh lemon juice
1 tsp maple syrup
1 tbsp minced shallot
2 tsp mustard
1 tsp fine sea salt
½ tsp fresh ground pepper

For the Salad

¼ cup dried cranberries
8 cups lightly packed spinach leaves
2 small pears *firm but ripe
½ cup toasted walnuts
½ cup soft crumbled goat cheese

Instructions

Place the dressing ingredients into a small mason jar and shake it really well until combined.
Next, add the dried cranberries to a bowl and mix with two tablespoons of the dressing. Let this soak for 20 minutes.
Meanwhile, toast the nuts. Spread them out evenly in a large skillet over medium-low heat and toast for three to five minutes, stirring every ten seconds and watching they don't burn. Remove the pan from the heat and set the walnuts aside.
Next, prepare the pears by quartering them lengthwise, coring them, then cutting them into long slices.
Then, in a large mixing bowl, add 6 cups of the spinach and the pears, and toss them with the dressing. Then, add in the remaining two cups of spinach and toss again. Next, add in the cranberries and walnuts and toss once more.
Divide the salad onto four salad plates and top each with crumbled goat cheese. Serve.

Video

Notes

Storage Tips

Store the leftover salad in an airtight container in the refrigerator. Keep the dressing separate, and it should last for a day or two. If you've already added dressing, the salad is best enjoyed immediately.

Nutrition