Cranberry Spinach Salad Recipe

Spinach: Fresh, vibrant greens that form the base of the salad.

Dried cranberries: Adds a sweet and tart flavor, complementing the other ingredients.

Feta cheese: Crumbled for a creamy, tangy contrast to the sweetness of the cranberries.

Red onion: Thinly sliced for a sharp, pungent bite.

Olive oil: The base of the dressing, providing a rich, smooth texture.

Balsamic vinegar: Adds acidity and sweetness to the dressing.

Honey: Balances the acidity of the vinegar with its natural sweetness.

Dijon mustard: Adds a slight tang and helps emulsify the dressing.

Salt: Enhances the flavors of the salad.

Black pepper: Freshly ground for a bit of heat and depth.

To enhance the flavor of the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will mellow out their sharpness and make them more palatable.

• fresh spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, though it has a slightly stronger flavor.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, making them a good alternative.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar creamy texture and tangy flavor.

• thinly sliced red onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar offers a similar acidity and depth of flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can blend well in dressings.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a bit more texture.

• salt - Substitute with sea salt: Sea salt offers a similar taste but with a slightly different mineral content.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• To keep your Cranberry Spinach Salad fresh, store it in an airtight container in the refrigerator. The spinach will stay crisp for up to 2 days, but for the best texture, it's ideal to consume it within 24 hours.

• If you anticipate leftovers, consider storing the dressing separately in a small jar or container. This prevents the spinach from becoming soggy. Simply add the dressing just before serving.

• For a quick meal prep, you can pre-mix the cranberries, feta cheese, and red onion in a separate container. When ready to eat, combine with fresh spinach and the pre-made dressing.

• If you want to freeze the salad components, it's best to freeze only the cranberries and dressing. Spinach does not freeze well as it becomes wilted and loses its texture. Store the cranberries in a freezer-safe bag and the dressing in a small freezer-safe container.

• When ready to use, thaw the cranberries and dressing in the refrigerator overnight. Combine with fresh spinach, feta cheese, and red onion for a quick and delicious salad.

• For added convenience, you can prepare multiple servings of the dressing and store them in individual portions. This way, you can quickly dress your salad without any hassle.

• Always ensure that your spinach is thoroughly washed and dried before storing. Excess moisture can lead to quicker spoilage. Use a salad spinner or pat dry with paper towels.

• If you notice any wilting or discoloration in the spinach, it's best to discard those leaves to maintain the overall freshness and quality of your salad.

• If you have leftover cranberry spinach salad, it's best to store the dressing separately from the salad to maintain the freshness of the spinach and other ingredients.
• To reheat, start by removing the spinach from the salad mix. Spinach can become wilted and lose its texture when reheated.
• Warm the dressing slightly in the microwave or on the stovetop. Heat it just enough to take the chill off, but not so much that it cooks the ingredients.
• If you prefer a warm salad, you can lightly sauté the red onion and cranberries in a pan with a small amount of olive oil until they are just warmed through.
• Once the dressing and other ingredients are warmed, toss them with the fresh spinach and feta cheese.
• Serve immediately to enjoy the contrast of warm and fresh elements in your cranberry spinach salad.

• Large mixing bowl: To combine the spinach, cranberries, feta cheese, and red onion.

• Small bowl: To whisk together the olive oil, balsamic vinegar, honey, dijon mustard, salt, and black pepper for the dressing.

• Whisk: To mix the dressing ingredients until well combined.

• Salad tongs: To toss the salad with the dressing evenly.

• Measuring cups: To measure out the dried cranberries, crumbled feta cheese, and olive oil.

• Measuring spoons: To measure the balsamic vinegar, honey, dijon mustard, salt, and black pepper.

• Knife: To thinly slice the red onion.

• Cutting board: To provide a surface for slicing the red onion.

Pre-wash the spinach: Buy pre-washed spinach to save time on cleaning and drying.

Use pre-crumbled feta: Purchase crumbled feta cheese instead of a block to avoid extra prep.

Pre-slice the onion: Opt for pre-sliced red onion available in many grocery stores.

Make dressing ahead: Prepare the dressing in advance and store it in the fridge for up to a week.

Batch prep: Double the recipe and store extra salad components separately for quick assembly later.