If you want something fresh and festive for the holidays, this is it. The spinach is tender, the cranberries bring sweetness, the cheese adds creaminess, and the nuts give it that perfect crunch. It’s bright, beautiful, and takes just minutes to throw together—no cooking, just tossing.
Why I Love This Recipe
I made this salad once for a holiday dinner and now it’s requested every year. It’s simple, fresh, and just the right contrast to all the rich mains and casseroles on the table.
- Takes under 15 minutes to make
- No cooking required (unless you toast the nuts)
- It looks like Christmas in a bowl
- Sweet, tangy, creamy, and crunchy all in one
- It travels well if you’re headed to a potluck
What You’ll Need
- 5 oz fresh baby spinach
- ½ cup dried cranberries
- ⅓ cup crumbled feta cheese
- ¼ red onion, very thinly sliced
- ¼ cup toasted pecans, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
Pro Tips
- Slice your red onion paper-thin so it doesn’t overpower the salad
- Toast the pecans in a dry pan for 2–3 minutes for extra flavor
- Use real maple syrup, not pancake syrup, for the vinaigrette
- Make the dressing first so the flavors can blend while you prep the salad
- Add the dressing just before serving so the spinach doesn’t wilt
Tools You’ll Need
- Knife and cutting board
- Mixing bowl
- Whisk or spoon
- Small bowl for dressing
- Serving bowl or plate
Substitutions and Variations
- Swap feta with goat cheese or blue cheese
- Use walnuts or almonds instead of pecans
- Replace cranberries with pomegranate seeds
- Try arugula or spring mix instead of spinach
- Add sliced pear or apple for a fruity twist
Make Ahead Tips
- Make the vinaigrette a day ahead and refrigerate
- Toast and chop pecans in advance
- Slice onions early and soak in water to mellow their bite
- Don’t add dressing to the salad until just before serving
Step-by-Step Instructions
Step 1: Make the Dressing
In a small bowl, mix 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon maple syrup, and a pinch of salt and pepper. Whisk until smooth and blended.
Step 2: Add Salad Ingredients to Bowl
In a large mixing bowl, add 5 oz baby spinach, ½ cup dried cranberries, ⅓ cup crumbled feta cheese, ¼ very thinly sliced red onion, and ¼ cup chopped toasted pecans.
Step 3: Dress and Toss
Drizzle the vinaigrette over the salad. Gently toss until everything is evenly coated.
Leftovers and Storage
- Store undressed salad in the fridge for up to 2 days
- Once dressed, best eaten within a few hours
- Store dressing separately in a sealed jar up to 1 week
Servings and Cook Time
Servings: 4
Prep Time: 10 minutes
Cook Time: None (optional 3 minutes to toast pecans)
Total Time: 10–13 minutes
Macros Information (Per Serving – Approximate)
- Calories: 210
- Carbs: 12g
- Fat: 17g
- Protein: 4g
- Sugar: 7g
- Fiber: 3g
Why This Recipe Works (Quick Science)
- Balsamic vinegar and maple syrup balance acidity and sweetness
- Spinach holds up better to dressing than delicate greens
- Feta adds a creamy, salty contrast
- Toasted pecans give warmth and crunch to round out textures
Common Mistakes
- Using raw onions without soaking—they can be too sharp
- Overdressing—just a light drizzle is enough
- Not toasting the nuts—they taste flat if raw
- Adding dressing too early—spinach wilts fast
What to Serve With
- Roast chicken or turkey
- Cranberry-glazed meatballs
- Grilled cheese or panini
- Baked brie and crackers
- Sweet potato soup
FAQ
Can I use goat cheese instead of feta?
Yes! It’s creamy and tangy and works perfectly.
Can I make this the night before?
Prep the ingredients and keep separate, then toss right before serving.
Is this gluten-free?
Yes, all ingredients are naturally gluten-free.
What’s a good substitute for maple syrup?
You can use honey or agave in the same amount.
Final Thoughts
This Christmas Cranberry Spinach Salad brings color, flavor, and freshness to your holiday table without any fuss. It’s beautiful, balanced, and so easy to make. If you want something light and festive, this is the salad to make.