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Fresh Cranberry Pecan Spinach Salad with Pomegranate Vinaigrette

fresh cranberry pecan spinach salad - featured image
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A bright, crunchy, and creamy winter salad featuring fresh cranberries, toasted pecans, and goat cheese, all tossed in a sweet-tart pomegranate vinaigrette. Ready in under 15 minutes, it’s perfect for holiday feasts or quick weekday lunches.

Ingredients

Scale
  • 6 cups fresh baby spinach (washed and dried; about 5 ounces)
  • 1 cup fresh cranberries (rinsed and patted dry)
  • 1/2 cup pecan halves (raw or pre-toasted)
  • 1/3 cup crumbled goat cheese (or feta)
  • 1/4 cup thinly sliced red onion (soaked in cold water for 10 minutes to mellow)
  • 1/3 cup pure pomegranate juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup (pure maple syrup)
  • 1 tablespoon apple cider vinegar
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Toast the pecans: Preheat oven to 350°F (175°C) or heat a small skillet over medium heat. Spread pecan halves in a single layer. Bake for 5-7 minutes or stir frequently on stovetop for 3-4 minutes until fragrant. Transfer to a plate to cool completely.
  2. Make the vinaigrette: In a small bowl or mason jar, combine pomegranate juice, olive oil, maple syrup, apple cider vinegar, minced shallot, Dijon mustard, salt, and pepper. Whisk or shake until emulsified. Taste and adjust seasoning if desired.
  3. Prep the salad ingredients: Rinse fresh cranberries and pat completely dry. Slice red onion very thinly; soak in cold water for 10 minutes if desired, then drain and pat dry. Crumble goat cheese if not pre-crumbled.
  4. Assemble the salad: Place baby spinach in a large salad bowl. Add fresh cranberries, cooled toasted pecans, crumbled goat cheese, and sliced red onion. Do not add dressing if not serving immediately.
  5. Dress and serve: When ready to eat, re-emulsify the vinaigrette. Drizzle about half over the salad and toss gently until evenly coated. Add more dressing to taste. Serve immediately.

Notes

Dry cranberries thoroughly to avoid soggy salad. Toast pecans in advance and let cool completely. Start with half the dressing and add more as needed. Soak red onion in cold water to mellow its bite. The vinaigrette can be made ahead and keeps for up to a week in the fridge.

Nutrition

Keywords: cranberry pecan spinach salad, pomegranate vinaigrette, winter salad, holiday salad, quick salad, gluten-free salad, vegetarian salad

Find it online: https://forkifyfun.com/fresh-cranberry-pecan-spinach-salad-with-pomegranate-vinaigrette-recipe/