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a fresh spinach salad with red dried cranberries, toasted walnuts, and crumbled white feta in a wide horizontal shot, in a large wooden salad bowl on a festive table, natural light, shallow depth of field, landscape orientation

Cranberry Walnut Spinach Salad

An easy holiday starter is baby spinach, dried cranberries, walnuts, and a balsamic vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 cups baby spinach
  • 3/4 cup dried cranberries
  • 3/4 cup walnuts toasted
  • 1/2 cup crumbled feta
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp salt

Method
 

  1. Add the baby spinach to a large salad bowl.
  2. Scatter the dried cranberries, toasted walnuts, and crumbled feta over the top.
  3. Whisk together the olive oil, balsamic vinegar, honey, and salt to make the dressing.
  4. Drizzle the dressing over the salad just before serving.
  5. Toss gently to coat and serve right away.

Notes

Toast the walnuts in a dry skillet for a couple of minutes to deepen the flavor.