Delicious Christmas Cranberry Spinach Salad Recipe
Introduction
This Delicious Christmas Cranberry Spinach Salad offers a festive and vibrant combination of sweet, tangy, and nutty flavors. Perfect for holiday gatherings or any time you want a refreshing, healthy salad with a delightful crunch.
Ingredients
- 1 cup dried cranberries
- 16 oz baby spinach (preferably for tenderness)
- 1 cup toasted almonds (slivered or sliced)
- 1 tbsp poppy seeds (optional)
- 1/2 cup olive oil (extra virgin recommended)
- 2 tbsp apple cider vinegar
- 3 tbsp granulated sugar
- 1 tbsp chopped shallot (finely minced)
- 2 tbsp toasted sesame seeds
- 3 tbsp honey
- 1/4 cup white wine vinegar
Instructions
- Step 1: In a bowl or jar, whisk together white wine vinegar, apple cider vinegar, and sugar until the sugar dissolves completely. This forms the sweet and tangy base of the dressing.
- Step 2: Stir in olive oil, honey, finely chopped shallot, toasted sesame seeds, and optional poppy seeds until well blended and emulsified. Set the dressing aside.
- Step 3: In a large salad bowl, combine fresh baby spinach leaves, toasted sliced or slivered almonds, and dried cranberries for a mix of textures and flavors.
- Step 4: Just before serving, drizzle the prepared dressing over the salad and toss gently to coat everything evenly. Serve immediately to keep the spinach crisp.
Tips & Variations
- You can substitute baby spinach with mixed greens, arugula, or massaged kale for different textures.
- Try pecans, walnuts, or pistachios instead of almonds; always toast nuts to enhance flavor.
- Swap dried cranberries for dried cherries, raisins, or chopped apricots for a unique twist.
- If you don’t have white wine vinegar, use rice or champagne vinegar; reduce regular white vinegar and dilute with water.
- Replace shallots with finely minced red or green onions if preferred.
- Toasting nuts and seeds is crucial for deeper flavor—watch closely to avoid burning.
- Always add dressing just before serving to prevent spinach from becoming soggy.
Storage
Store salad ingredients (spinach, cranberries, toasted nuts) separately in an airtight container in the fridge for up to 3 days. Keep the dressing in a sealed jar or container refrigerated for up to a week. You can toast nuts and seeds ahead and store them at room temperature for up to 2 weeks. Prepare dressing 2–3 days in advance if desired, but whisk again before serving. Toss salad with dressing only right before serving; leftover dressed salad is best eaten within a few hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the salad in advance?
Yes, prepare the salad ingredients and dressing separately ahead of time. Combine and dress the salad just before serving to keep the spinach crisp.
What if I don’t have almonds?
Any toasted nuts like pecans, walnuts, or pistachios are excellent substitutes. Toasting them before adding will bring out their best flavor.
PrintDelicious Christmas Cranberry Spinach Salad Recipe
A festive and refreshing Christmas Cranberry Spinach Salad featuring tender baby spinach, sweet dried cranberries, crunchy toasted almonds, and a tangy homemade vinaigrette with honey, shallots, and poppy seeds. This salad is an easy-to-make, flavorful holiday side dish that pairs wonderfully with roasted meats or can be enjoyed as a light, healthy meal any time of the year.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Salad:
- 1 cup dried cranberries
- 16 oz baby spinach
- 1 cup toasted almonds (slivered or sliced)
For the Dressing:
- 1/4 cup white wine vinegar
- 2 tbsp apple cider vinegar
- 3 tbsp granulated sugar
- 1/2 cup olive oil (extra virgin recommended)
- 3 tbsp honey
- 1 tbsp finely chopped shallot
- 2 tbsp toasted sesame seeds
- 1 tbsp poppy seeds (optional)
Instructions
- Prepare the Dressing: In a bowl or jar, whisk together the white wine vinegar, apple cider vinegar, and sugar until the sugar is completely dissolved, creating a sweet and tangy base. Slowly stir in the olive oil, honey, finely chopped shallot, toasted sesame seeds, and optional poppy seeds until the mixture is well blended and emulsified. Set aside until ready to use.
- Assemble the Salad Ingredients: In a large salad bowl, combine the baby spinach leaves, toasted almonds, and dried cranberries, offering a delicious combination of textures and flavors.
- Dress and Serve the Salad: Just before serving, drizzle the prepared dressing over the salad ingredients. Toss gently to ensure that the spinach leaves, almonds, and cranberries are evenly coated. Serve immediately to maintain crispness and freshness.
Notes
- Add the dressing right before serving to keep spinach leaves crisp and prevent sogginess.
- Always toast almonds and sesame seeds to bring out their natural oils and deepen their flavor; watch carefully to avoid burning.
- If the dressing separates after sitting, whisk again or shake vigorously before use.
- Pat dry spinach thoroughly after washing to avoid diluted dressing and soggy texture.
- To substitute ingredients: use mixed greens or kale for spinach, pecans or walnuts for almonds, cherries or raisins for cranberries, rice vinegar for white wine vinegar, and maple syrup for honey if needed.
- Store salad ingredients and dressing separately to maintain freshness. Spinach, cranberries, and nuts keep up to 3 days refrigerated, dressing up to a week.
Keywords: Christmas salad, cranberry spinach salad, holiday salad, almond salad, festive salad, healthy salad, no-cook salad
