Description
A refreshing winter salad featuring crisp baby spinach, tangy cranberries, creamy feta, and a honey-Dijon vinaigrette.
Ingredients
Scale
- 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