This Winter Spinach Salad with Cranberries and Feta brightens cold-weather meals with crisp baby spinach, tangy dried cranberries, creamy feta, and a honey-Dijon vinaigrette. I first tested this balance of sweet, salty, and bright flavors on a chilly weeknight and found it both comforting and refreshing. If you enjoy pairing warm sides with a fresh salad, try it alongside this easy baked sweet potatoes with spinach and feta for a complete meal.
Why Make This Recipe
- It’s fast: ready in about 15–20 minutes, perfect for weeknights or holiday side dishes.
- Flavor balance: tart cranberries and salty feta make every bite interesting without heavy dressing.
- Nutrient-dense: baby spinach provides vitamin K, iron, and fiber while nuts add healthy fats and protein.
- Make-ahead friendly: components (dressing, toasted nuts) can be prepped in advance to save time.
- Personal note: I love this salad because it’s flexible — swap nuts, add citrus, or fold in roasted squash to suit the season.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 8–10 minutes (toasting nuts)
- Total time: 20 minutes
- Servings: 4 as a side, 2 as a main with protein
- Difficulty: Easy
- Method: No-cook assembly for the greens and dressing; quick toasting for nuts in a 350°F oven or on the stovetop.
My Experience Making This Recipe
In testing, the biggest discovery was that toasting the nuts and letting the dressing sit for 10 minutes makes the flavors meld and feel more rounded. I also learned to slice the red onion very thin to avoid an overpowering bite. The salad held up best when dressed just before serving.
How to Make Winter Spinach Salad with Cranberries and Feta
Start by toasting 3/4 cup of walnuts or pecans at 350°F for 8–10 minutes until fragrant, or toast them on the stovetop over medium heat for 4–6 minutes, shaking the pan. Whisk a dressing of 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar (or apple cider vinegar), 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss 10 ounces of baby spinach with 1/3 cup dried cranberries, 1/2 small thinly sliced red onion, the toasted nuts, and 4 ounces crumbled feta; dress just before serving to keep the leaves crisp.
Expert Tips for Success
- Use a salad spinner to remove excess water from spinach — wet leaves dilute the dressing and make the salad soggy.
- Toast nuts evenly on a rimmed baking sheet and shake the pan halfway through to prevent burning and ensure even color.
- Taste and adjust acid: if the dressing tastes flat, add 1 teaspoon more vinegar or a squeeze of fresh lemon juice.
- Reserve a tablespoon of the nuts and cranberries to sprinkle on top after tossing for a nice visual contrast.
- For a heartier winter version, add roasted beets or grains; this technique is similar to the preparation in my butternut squash lasagna with mushrooms and spinach where layered textures matter.
How to Serve Winter Spinach Salad with Cranberries and Feta
- As a side: pair it with roast chicken, pork tenderloin, or the creamy richness of chicken alfredo casserole with spinach and pesto.
- As a main: add sliced grilled chicken or warmed lentils and increase nuts to 1 cup for protein.
- Presentation tip: serve on a shallow platter, scatter the feta last, and finish with a few whole herb sprigs (parsley or mint) for color.
- Occasion: elegant enough for holiday dinners but quick enough for casual weeknights.
Storage and Reheating Guide
Store components separately for best results: keep washed, dried spinach in an airtight container in the refrigerator for up to 3 days; store dressing in a sealed jar for up to 1 week. Toasted nuts keep their crunch in a resealable bag or container at room temperature for up to 2 weeks. Do not freeze the assembled salad; you can freeze the vinaigrette for up to 3 months and thaw in the fridge when needed.
Recipe Variations
- Dairy-free: swap feta for crumbled roasted chickpeas or a dairy-free feta alternative to keep the tang.
- Gluten-free: the recipe is naturally gluten-free—double-check labels on any add-ins like flavored nuts.
- Fruit-forward: add segmented orange or apple slices for extra winter brightness, a contrast used nicely in this roasted beet salad with citrus and feta.
- Grain bowl: make it a warm-cold bowl by adding 1 cup cooked quinoa or farro (see a summery grain combo in my berry quinoa summer salad with feta).
Nutritional Highlights
- Spinach is rich in vitamin K, folate, and iron, supporting bone and blood health.
- Nuts provide heart-healthy monounsaturated fats and plant protein; watch portion sizes (a 1/4–3/4 cup per recipe).
- Allergen note: contains tree nuts and dairy (feta); adapt as suggested above for nut-free or dairy-free diets.
Troubleshooting Common Issues
- Salad turned soggy: likely from wet greens or dressing added too soon; dry leaves thoroughly and dress just before serving.
- Dressing too tart or too sweet: balance with small increments — add 1/2 teaspoon honey to reduce tartness or 1/2 teaspoon vinegar to brighten.
- Nuts burned while toasting: reduce oven temperature to 325°F and check after 6–8 minutes; nuts can go from golden to bitter quickly.
Frequently Asked Questions
Q: Can I use mature spinach instead of baby spinach?
A: Yes, but mature spinach has thicker stems and more texture; remove large stems and consider massaging the leaves with a teaspoon of olive oil to soften them before assembling.
Q: How long should I toast nuts for best flavor without burning?
A: In a 350°F oven, toast 8–10 minutes, stirring or shaking the pan once at the 5-minute mark; on the stovetop, toast over medium heat for 4–6 minutes, tossing frequently.
Q: Can I make the dressing in advance?
A: Absolutely — the vinaigrette actually benefits from 30 minutes to rest so flavors marry; store it in a sealed jar in the fridge up to 1 week and shake gently before using.
Q: Is this salad suitable for meal prep?
A: Partially — prep the dressing and toast the nuts ahead of time, and keep spinach and toppings separate; combine and dress just before eating to preserve texture.
Conclusion
For a similar spin on fruit and greens during colder months, check out this bright Apple Cranberry Spinach Salad – I Heart Naptime which uses apples and cranberries for another crisp, seasonal option.
Print
Winter Spinach Salad with Cranberries and Feta
- Total Time: 20 minutes
- Yield: 4 servings as a side, 2 servings as a main 1x
- Diet: Vegetarian
Description
A refreshing winter salad featuring crisp baby spinach, tangy cranberries, creamy feta, and a honey-Dijon vinaigrette.
Ingredients
- 10 ounces baby spinach
- 1/3 cup dried cranberries
- 1/2 small red onion, thinly sliced
- 3/4 cup walnuts or pecans
- 4 ounces crumbled feta
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Toast the nuts in a 350°F oven for 8–10 minutes or on the stovetop over medium heat for 4–6 minutes until fragrant.
- In a bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the baby spinach, dried cranberries, sliced red onion, toasted nuts, and crumbled feta.
- Toss with the dressing just before serving to keep the leaves crisp.
Notes
Toast nuts evenly to prevent burning and ensure a perfect color. Use a salad spinner to dry spinach thoroughly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook assembly and quick toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg