For a perfect Christmas-colored, celebratory salad, we’ve got the Cranberry Spinach Salad Recipe! Salads are great palate cleansers. It’s like giving your taste buds a clean slate before another flavorful meal – What a necessity for this season’s feasting!
The visions of vibrant green and red colors, mixed together, also features a perfect blend of tang and sweet, complemented by a mild kick from shallots, and further enhanced by the caramel-like, crunch of seeds and nuts. It’s altogether refreshing, cleansing and light!
The good news is, it only requires a concise preparation. Hence, for all its goodness, a worthy must-have in the menu.
Our tangy dressing is a mix of vinegars with notes of grapes and apples, extra-virgin olive oil, and honey. Each ingredient is a health grocer staple for reasons we are, perhaps, already well-informed of.
Spinach is rich with the needed nutrients for a healthy body. The star ingredient of this salad is the cranberries and the dried ones feature a stronger, tarty-sweet flavor. Cranberries have antioxidants and vitamins that support weight loss, serves as the best preventive natural source of urinary tract infection, and a kidney cleanser. Not to mention that including them in your diet may also reduce the risk of heart disease due to polyphenols. So, without further ado, here’s a healthy and refreshing salad recipe for you and your family.
Cranberry Spinach Salad
- Mixing Bowl
- Salad Bowl
For the Dressing:
- ¼ cup white wine vinegar
- 2 tablespoons apple cider vinegar
- ¼ cup extra-virgin olive oil
- 3 tablespoons honey
- 1 tablespoon shallots finely minced
- 1 ½ tablespoon sesame seeds toasted
- 1 tablespoon poppy seeds (optional)
For the Salad:
- 16 oz baby spinach
- ½ cup sliced almonds toasted
- ½ cup dried cranberries
- In a medium-sized bowl, whisk together all the dressing ingredients until homogenous.
- In a salad bowl, combine all the salad ingredients and toss in the dressing. Serve immediately and enjoy!
- It’s important to dress the salad right before serving it. Otherwise, you might end up with a soggy salad. Thus, feel free to make the dressing ahead of time and store it in the fridge until you’re ready to make and serve the salad.
Did you make this recipe? Share with us your experience through the comments section down below.