The holidays are a time for indulgence, but that doesn’t mean your festive table can’t include vibrant, healthy options that are just as delicious! Today, I’m thrilled to share my absolute favorite Christmas Cranberry Spinach Salad, a recipe that beautifully marries seasonal flavors with nourishing greens. This isn’t just any salad; it’s a celebration in a bowl, designed to bring a burst of color, a medley of textures, and an irresistible sweet-tart balance to your holiday feast. Get ready to discover a side dish that’s so much more than just a side – it’s a star in its own right, perfect for family gatherings or a light, refreshing meal.
Key Ingredients for Christmas Cranberry Spinach Salad
To create this dazzling Christmas Cranberry Spinach Salad, you’ll need a handful of fresh, flavorful components. Each ingredient plays a crucial role in building the perfect balance of taste and texture.
- 5 ounces (about 5 cups) fresh baby spinach: Washed and thoroughly dried. Choose tender, vibrant green leaves for the best base.
- 1/2 cup dried cranberries: Sweetened or unsweetened, depending on your preference. These add a chewy sweetness and festive color.
- 1/4 cup candied pecans: Roughly chopped. You can buy these pre-made or quickly candy them yourself for an extra special crunch.
- 1/4 cup crumbled goat cheese: Or feta cheese for a saltier tang. This adds a lovely creaminess and sharp contrast to the sweet elements.
- 1/4 cup red onion: Very thinly sliced. Use a mandoline for paper-thin slices to ensure a delicate flavor rather than an overwhelming onion bite.
For the Cranberry Poppy Seed Vinaigrette:
- 1/4 cup cranberry juice (100% juice, not cocktail): The pure juice provides a natural sweetness and tartness.
- 2 tablespoons olive oil: Good quality extra virgin olive oil works best.
- 1 tablespoon apple cider vinegar: Adds a bright, tangy kick.
- 1 tablespoon honey or maple syrup: To balance the tartness of the cranberries and vinegar.
- 1/2 teaspoon Dijon mustard: For a little emulsification and depth of flavor.
- 1/2 teaspoon poppy seeds: For a subtle crunch and classic aesthetic.
- Pinch of salt and black pepper: To taste.
How to Make Christmas Cranberry Spinach Salad
You’re going to adore how incredibly easy and satisfying this Christmas Cranberry Spinach Salad is to throw together – it’s truly a holiday miracle in terms of simplicity! This vibrant salad offers a delightful symphony of sweet, tart, and savory notes, with crunchy pecans, chewy cranberries, and creamy goat cheese perfectly complementing the fresh spinach. In just about 15 minutes of prep, you’ll have a show-stopping dish that’s both healthy and utterly delicious, making it a perfect addition to any festive table without the added stress.
● Step-by-Step Instructions:
Prepare the Spinach: Start by gently washing your baby spinach leaves under cool water. Ensure they are completely dry, either by using a salad spinner or patting them with paper towels. Excess water will dilute your dressing and make the salad soggy. Place the dried spinach in a large salad bowl.
Assemble the Toppings: Evenly sprinkle the dried cranberries, chopped candied pecans, crumbled goat cheese, and thinly sliced red onion over the spinach. Don’t mix just yet; let these vibrant ingredients sit atop the greens like festive ornaments.
Whip Up the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the cranberry juice, olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and poppy seeds. Season with a pinch of salt and black pepper. Whisk vigorously (or shake the jar) until all the ingredients are well combined and the dressing is emulsified. Taste and adjust seasonings if necessary; you might want a little more sweetness, acidity, or a touch more salt.
Dress and Serve: Just before serving, pour about half of the vinaigrette over the salad ingredients. Gently toss the salad to ensure all the spinach and toppings are lightly coated. Add more dressing if desired, but be careful not to overdress. Serve immediately to enjoy the freshest flavors and textures!
Why You’ll Love This Christmas Cranberry Spinach Salad
You’ll quickly fall in love with this Christmas Cranberry Spinach Salad because it stands out as a true holiday showstopper, effortlessly blending vibrant festive colors with an explosion of complementary flavors. The star here is definitely the sweet and tangy cranberry poppy seed vinaigrette, which perfectly coats every leaf and topping, tying all the diverse textures—from the tender spinach to the crunchy pecans and chewy cranberries—into a harmonious bite.
Making this stunning salad at home is incredibly cost-effective compared to buying pre-made gourmet salads, allowing you to create an impressive dish without breaking the bank. The delightful blend of candied pecans, creamy goat cheese, and naturally sweet cranberries elevates simple spinach into a truly special culinary experience. If you enjoy the bright flavors of this salad, you might also adore our Autumn Harvest Kale Salad – it’s a similar celebration of seasonal ingredients! Don’t wait, whisk up a batch of this beautiful salad today and taste the holiday cheer!
What to Serve Christmas Cranberry Spinach Salad With
This Christmas Cranberry Spinach Salad is incredibly versatile and pairs beautifully with a variety of holiday dishes, making it a fantastic addition to almost any festive meal.
- Roasted Meats: It’s a perfect counterpoint to rich, savory main courses like roasted turkey, ham, or prime rib. The bright acidity and fresh flavors cut through the richness of the meat beautifully.
- Grilled Chicken or Fish: For a lighter meal, serve it alongside perfectly grilled chicken breast or baked salmon. The freshness of the salad complements the protein without overwhelming it.
- Holiday Brunch: Don’t limit it to dinner! This salad makes a wonderful, refreshing addition to a holiday brunch spread, especially alongside quiches, frittatas, or breakfast casseroles.
- Soups and Sandwiches: For a casual lunch, pair a smaller portion of the salad with a comforting bowl of butternut squash soup or a gourmet turkey sandwich.
- Hearty Grains: For a vegetarian option, you can add cooked quinoa or wild rice to the salad itself, turning it into a more substantial main course.
Top Tips for Perfecting Christmas Cranberry Spinach Salad
Achieving the perfect Christmas Cranberry Spinach Salad involves a few simple tricks that can elevate it from good to absolutely unforgettable.
- Dry Your Greens Thoroughly: This is paramount! Wet spinach will dilute your gorgeous dressing and result in a soggy salad. Use a salad spinner or pat the leaves dry with paper towels until there’s no visible moisture.
- Toasting Nuts for Extra Flavor: While candied pecans are called for, if you’re using plain pecans, always toast them lightly in a dry skillet over medium heat for a few minutes until fragrant. This deepens their flavor immensely. Be careful not to burn them!
- Don’t Overdress: Add the dressing in stages, starting with about half of the quantity, and toss gently. Taste and add more if needed. It’s much easier to add more dressing than to fix an overdressed salad.
- Dress Just Before Serving: To maintain the crispness of the spinach and prevent wilting, only dress the salad right before you plan to serve it. If you’re prepping ahead, keep the greens, toppings, and dressing separate.
- Customize Your Crunch: Feel free to swap candied pecans for walnuts, almonds, or even roasted pumpkin seeds if you prefer. You can also quickly candy your own pecans by tossing them with a little sugar and butter in a pan until golden.
- Red Onion Mildness: If you find red onion too strong, you can soak the thin slices in a bowl of ice water for 10-15 minutes, then drain and pat dry. This significantly mutes their pungent flavor.
- Cheese Alternatives: Not a fan of goat cheese? Crumbled feta or even shaved Parmesan can provide a delicious salty counterpoint. For a dairy-free option, consider toasted nutritional yeast or a sprinkle of a dairy-free feta alternative.
Storing and Reheating Tips
To ensure your Christmas Cranberry Spinach Salad remains fresh and delicious for as long as possible, proper storage is key.
If you have leftover salad that has already been dressed, it’s best consumed within a few hours. Dressed spinach quickly wilts, losing its crisp texture. However, if you have undressed components, you can easily store them for future enjoyment.
- Storing Undressed Components: Keep the fresh baby spinach stored separately in an airtight container lined with a paper towel in the crisper drawer of your refrigerator. This will absorb excess moisture and keep the spinach fresh for up to 3-5 days. The dried cranberries, candied pecans, and crumbled goat cheese can be stored in separate airtight containers at room temperature (for pecans/cranberries) or in the refrigerator (for cheese) for up to a week.
- Vinaigrette Storage: The Cranberry Poppy Seed Vinaigrette can be made ahead of time and stored in a sealed jar in the refrigerator for up to 5-7 days. The olive oil may solidify slightly when chilled; simply let it come to room temperature for 15-20 minutes and shake well before using to re-emulsify.
- Freezing: This salad is not suitable for freezing, as the fresh spinach and delicate components will not hold up well to thawing.
To enjoy the salad on subsequent days, simply assemble fresh portions from your stored components, dress, and serve. This method ensures maximum freshness and flavor.
Final Thoughts
This Christmas Cranberry Spinach Salad isn’t just a recipe; it’s an invitation to bring vibrant color, incredible flavor, and wholesome goodness to your holiday table. It’s a reminder that healthy eating can be absolutely delicious and utterly festive, even amidst the richest holiday fare. The sweet-tart cranberries, crunchy candied pecans, creamy goat cheese, and the lively cranberry poppy seed vinaigrette create a symphony of tastes and textures that truly sing. I hope this salad becomes a cherished part of your holiday traditions, brightening every meal and delighting everyone who tries it. Happy cooking, and even happier feasting!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Christmas Cranberry Spinach Salad FAQs
Q1: Can I make this salad ahead of time?
A1: Yes, you can prepare most of the components ahead of time! Wash and dry the spinach, chop the pecans, crumble the goat cheese, and slice the red onion. Store these separately in airtight containers in the refrigerator. The vinaigrette can also be made and stored in the fridge for up to a week. Assemble and dress the salad just before serving for the best texture and freshness.
Q2: What if I can’t find candied pecans?
A2: No problem! You can easily make your own. Simply toast 1/4 cup pecan halves or pieces in a dry skillet over medium heat until fragrant. Then, toss them in the warm pan with 1 tablespoon of maple syrup or honey and a pinch of salt until coated and slightly caramelized. Let them cool completely on parchment paper before adding to the salad. Alternatively, plain toasted pecans or walnuts work wonderfully too!
Q3: Can I use different greens instead of spinach?
A3: Absolutely! While baby spinach provides a lovely tender base, you could use a spring mix, baby kale (massaged briefly with a little olive oil to tenderize), or even a blend of butter lettuce and radicchio for a slightly bitter contrast.
Q4: Is this salad gluten-free and vegetarian?
A4: Yes! This Christmas Cranberry Spinach Salad is naturally gluten-free and vegetarian. If you want to make it vegan, simply omit the goat cheese and use maple syrup instead of honey in the dressing. For a creamy vegan cheese option, you could try crumbled cashew feta.
Q5: How can I make this salad more substantial for a main course?
A5: To turn this into a heartier main course, consider adding cooked and cooled quinoa, wild rice, farro, or even some roasted chicken or chickpeas for extra protein. Sliced grilled apples or pears would also be a lovely addition!
Christmas Cranberry Spinach Salad – Healthy Holiday Greens
Ingredients
Equipment
Method
- Gently wash your baby spinach leaves. Thoroughly dry them using a salad spinner or by patting with paper towels. Place the dried spinach in a large salad bowl.5 ounces fresh baby spinach
- Evenly sprinkle the dried cranberries, chopped candied pecans, crumbled goat cheese, and thinly sliced red onion over the spinach.1/2 cup dried cranberries, 1/4 cup candied pecans, 1/4 cup crumbled goat cheese, 1/4 cup red onion
- In a small bowl or a jar with a tight-fitting lid, combine the cranberry juice, olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and poppy seeds. Add a pinch of salt and black pepper.1/4 cup cranberry juice, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1/2 teaspoon poppy seeds, Pinch salt, Pinch black pepper
- Whisk vigorously (or shake the jar) until all ingredients are well combined and the dressing is emulsified. Taste and adjust seasonings if needed.
- Just before serving, pour about half of the vinaigrette over the salad ingredients. Gently toss the salad to lightly coat all components. Add more dressing if desired, but be careful not to overdress. Serve immediately to enjoy the freshest flavors and textures!