Cranberry Pecan Spinach Salad
This Cranberry Pecan Spinach Salad comes together in just 15 minutes and delivers a beautiful combination of sweet, tangy, and nutty flavors. A quick balsamic vinaigrette ties together the fresh baby spinach, dried cranberries, and toasted pecans perfectly.
A gorgeous 15-minute spinach salad with dried cranberries, toasted pecans, and a sweet balsamic vinaigrette.
Nutrition per serving
Ingredients
salad
dressing
Instructions
Toast the pecans
In a dry skillet over medium heat, toast the pecan halves for 3 to 4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate to cool.
Make the balsamic dressing
Whisk together the balsamic vinegar, olive oil, a small drizzle of honey if desired, salt, and black pepper until emulsified.
Build the salad
Place the baby spinach in a large salad bowl and top with the dried cranberries, thinly sliced red onion, and cooled toasted pecans.
Dress and serve
Drizzle the balsamic vinaigrette over the salad just before serving and toss gently so the delicate spinach leaves are evenly coated.
Substitutions
Common mistakes
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