Ultimate Spinach Cranberry Salad

My kitchen fills with excitement when I start gathering ingredients for this Spinach Cranberry Salad. The vibrant colors and textures create such a beautiful canvas.

This fresh salad brings together sweet and savory flavors in the most wonderful way. You’ll find yourself craving it again and again.

Each bite delivers the perfect balance of crisp greens, chewy cranberries, and creamy cheese.

Why this Spinach Cranberry Salad works no matter the season

Spring through winter, this salad adapts beautifully to whatever produce looks best at the market. The combination never gets old in my house.

I reach for this recipe when guests are coming or when I need something light yet satisfying. Spinach Cranberry Salad fits every occasion perfectly.

The colors alone make any table look more festive and inviting. Your family will start requesting it regularly.

My ingredient list for Spinach Cranberry Salad

Here’s what goes into creating this vibrant salad that never disappoints:

• 3 tablespoons extra virgin olive oil – I prefer a mild, fruity variety that won’t overpower the delicate greens
• 2 tablespoons apple cider vinegar – This creates a gentler tang than white wine vinegar while adding subtle sweetness
• 1/2 cup plus 2 tablespoons dried cranberries – Look for ones without added sugar if possible; they’re naturally sweet enough
• 3 cups fresh baby spinach – Choose the smallest, most tender leaves for the best texture
• 1 1/2 cups baby arugula – The peppery bite balances the cranberries beautifully
• 1/2 cup walnut pieces – Toast them lightly if you have time for extra depth
• 1/4 cup soft goat cheese crumbles – You can substitute feta or even omit entirely for dairy-free needs
• Fresh ground black pepper and sea salt to taste

The beauty lies in how simple pantry staples transform into something special. I always keep these ingredients stocked for spontaneous salad making.

My Method for Spinach Cranberry Salad

Step 1: Add olive oil, vinegar, and 2 tablespoons cranberries to your food processor bowl. Pulse for about 25-30 seconds until cranberries break into small, chunky pieces. The mixture should look slightly thick and jammy. Let this dressing rest on your counter for 25-30 minutes so the cranberry flavors really bloom.

Step 2: While the dressing develops, prepare your greens by washing and thoroughly drying both spinach and arugula. I use a salad spinner, then lay them on clean kitchen towels to remove every bit of moisture. Wet greens make the dressing slide right off.

Step 3: Pour the cranberry dressing into the bottom of your largest mixing bowl. Add the remaining 1/2 cup cranberries, all the greens, walnut pieces, and goat cheese crumbles on top.

Step 4: Season generously with fresh cracked pepper and a pinch of salt. Using clean hands or salad tongs, toss everything together gently but thoroughly. The dressing should coat every leaf without making them soggy.

Step 5: Taste and adjust seasonings as needed. Sometimes I add an extra pinch of salt to brighten all the flavors.

Follow me on Pinterest for more seasonal salad inspiration and fresh recipe ideas! I share new combinations weekly.

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My go to methods for Spinach Cranberry Salad success

I always make the dressing first and let it sit while prepping everything else. Those 25 minutes make such a difference in flavor development.

Spinach Cranberry Salad tastes best when you dry the greens completely before tossing. Soggy leaves never hold dressing properly.

Add the cheese just before serving so it doesn’t get mushy or blend too much. Fresh crumbles look prettier too.

My epic cranberry bean salad uses similar techniques if you want to try another cranberry creation.

Can I make this salad ahead of time?

You can prep all components separately and store them covered in the refrigerator for up to two days. Toss everything together right before serving for the crispest results.

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Fresh apple walnut blue cheese salad is another crowd-pleaser for similar occasions.

What can I substitute for goat cheese?

Feta cheese, blue cheese crumbles, or toasted pine nuts work wonderfully. For dairy-free options, try roasted chickpeas or sunflower seeds instead.

How do I store leftover salad?

Cover tightly and refrigerate for up to one day. The greens will wilt slightly but still taste wonderful. I often eat leftovers as a light lunch.

Can I use fresh cranberries instead?

Fresh cranberries work beautifully when chopped and lightly sweetened with honey. Use about 1/3 cup since fresh berries are more tart.

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My favorite occasions to make Spinach Cranberry Salad

Holiday dinners become more colorful when this salad graces the table alongside heavier dishes. The brightness cuts through rich flavors perfectly.

I pack this for potluck gatherings because it travels well and always gets compliments.