This delightful cranberry spinach salad is a perfect blend of sweet and savory flavors. The fresh spinach provides a crisp base, while the dried cranberries add a touch of sweetness. The toasted sliced almonds give a satisfying crunch, and the feta cheese brings a creamy, tangy element to the dish. It's a simple yet elegant salad that can be enjoyed as a light lunch or a side dish.
While most of the ingredients in this recipe are common, you might need to look for dried cranberries and feta cheese if they are not staples in your pantry. Dried cranberries can usually be found in the baking aisle or near the nuts and dried fruits section. Feta cheese is typically located in the cheese or dairy section of the supermarket. Make sure to get fresh spinach from the produce section for the best results.

Ingredients For Cranberry Spinach Salad Recipe
Spinach: Fresh and crisp, it serves as the base of the salad.
Dried cranberries: Adds a touch of sweetness and a chewy texture.
Toasted sliced almonds: Provides a satisfying crunch and a nutty flavor.
Red onion: Thinly sliced for a mild, sharp taste.
Feta cheese: Crumbled for a creamy and tangy element.
Olive oil: Used to make the dressing, adding a rich and smooth texture.
Balsamic vinegar: Adds acidity and a slight sweetness to the dressing.
Honey: Balances the acidity of the vinegar with its natural sweetness.
Salt: Enhances the overall flavor of the salad.
Black pepper: Adds a hint of spice and depth to the dressing.
Technique Tip for Making This Salad
To enhance the flavor of the toasted sliced almonds, consider toasting them yourself rather than buying pre-toasted ones. Spread the almonds in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-10 minutes, stirring occasionally, until they are golden brown and fragrant. This will bring out their natural oils and add a deeper, richer flavor to your Cranberry Spinach Salad.
Suggested Side Dishes
Alternative Ingredients
fresh spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, though it has a slightly more robust flavor.
dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, making them a good alternative.
toasted sliced almonds - Substitute with toasted sunflower seeds: Sunflower seeds add a similar crunch and nutty flavor, and are often more affordable.
thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder, sweeter flavor that can complement the salad well.
crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar creamy texture and tangy flavor, making it a good alternative.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can provide a comparable tangy flavor.
honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.
salt - Substitute with sea salt: Sea salt provides the same salty flavor but with a slightly different mineral profile.
freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.
Other Alternative Recipes Similar to This Salad
How to Store or Freeze This Salad
To keep your cranberry spinach salad fresh, store it in an airtight container. This will help maintain the crispness of the spinach and the crunch of the toasted sliced almonds.
If you plan to enjoy the salad later, store the dressing separately. Combine the olive oil, balsamic vinegar, honey, salt, and black pepper in a small jar with a tight-fitting lid. Shake well before using.
For optimal freshness, keep the salad and dressing in the refrigerator. The salad can last up to 2 days, but for the best texture and flavor, consume it within 24 hours.
If you need to prepare the salad in advance, consider storing the spinach, dried cranberries, red onion, and feta cheese in separate containers. This prevents the ingredients from becoming soggy.
To freeze, note that spinach doesn't freeze well raw. However, you can freeze the dressing separately in an ice cube tray. Once frozen, transfer the cubes to a freezer bag. Thaw in the refrigerator and shake well before using.
When ready to serve, combine all the ingredients and pour the thawed dressing over the salad. Toss gently to ensure even coating.
Avoid freezing the entire salad as the texture of the spinach and feta cheese will be compromised. Instead, freeze only the dressing and prepare the fresh components when needed.
If you have leftover salad that has already been dressed, it’s best to consume it within a few hours. The spinach will wilt and the almonds will lose their crunch if stored for too long.
For a quick refresh, add a handful of fresh spinach to the leftover salad before serving. This will add back some of the crispness lost during storage.
Always taste the salad before serving to ensure the flavors are still vibrant. Adjust with a splash of balsamic vinegar or a sprinkle of salt if needed.
How to Reheat Leftovers
Reheating a cranberry spinach salad can be tricky since you want to maintain the freshness of the spinach and the crunch of the almonds. Here are some methods to consider:
Room Temperature Method:
- Remove the salad from the refrigerator.
- Let it sit at room temperature for about 15-20 minutes. This will take the chill off without wilting the spinach.
Microwave Method (for a slightly warm salad):
- Place the salad in a microwave-safe bowl.
- Microwave on low power for 10-15 seconds. Be cautious not to overheat, as this can wilt the spinach and make the feta cheese too soft.
Oven Method (for a warm salad with a bit of a twist):
- Preheat your oven to 300°F (150°C).
- Spread the salad on a baking sheet.
- Warm it in the oven for about 5 minutes. This method can slightly toast the almonds and enhance their flavor.
Stovetop Method (for a sautéed version):
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil.
- Toss the salad in the skillet for 1-2 minutes, just until the spinach starts to wilt slightly. This method gives a different texture and flavor profile to the salad.
Dressing Reheat:
- If you have leftover dressing, you can warm it separately.
- Place the dressing in a small saucepan over low heat.
- Stir occasionally until it’s just warm, then drizzle over the salad.
Freshen Up:
- Add a handful of fresh spinach to the leftover salad before serving.
- This will add a fresh crunch and balance out any wilted leaves.
Add Fresh Ingredients:
- Consider adding fresh red onion slices or a sprinkle of new feta cheese to revive the salad.
- This can enhance the texture and flavor, making it taste freshly made.
Best Tools for Making This Salad
Large mixing bowl: To combine the spinach, cranberries, almonds, red onion, and feta cheese.
Small bowl: To whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper.
Whisk: To thoroughly mix the dressing ingredients.
Salad tongs: To toss the salad and ensure the dressing is evenly distributed.
Measuring cups: To measure out the spinach, cranberries, almonds, and feta cheese.
Measuring spoons: To measure the olive oil, balsamic vinegar, honey, salt, and black pepper.
Cutting board: To slice the red onion.
Chef's knife: To thinly slice the red onion.
Serving bowl: To present the salad when serving.
How to Save Time on Making This Salad
Pre-wash and dry spinach: Save time by buying pre-washed spinach or washing and drying it in advance.
Use pre-sliced almonds: Purchase pre-toasted, sliced almonds to skip the toasting step.
Pre-make the dressing: Mix the olive oil, balsamic vinegar, honey, salt, and pepper ahead of time and store in a sealed container.
Use a mandoline: Slice the red onion quickly and uniformly with a mandoline slicer.
Batch prep ingredients: Prepare and store ingredients like cranberries, feta, and onions in separate containers for quick assembly later.

Cranberry Spinach Salad
Ingredients
Main Ingredients
- 6 cups fresh spinach
- ½ cup dried cranberries
- ¼ cup sliced almonds toasted
- ¼ cup red onion thinly sliced
- ¼ cup feta cheese crumbled
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- In a large mixing bowl, combine the spinach, cranberries, almonds, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately.
Nutritional Value
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