Name: Christmas Spinach Salad with Cranberries Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup olive oil; 1/4 cup apple cider vinegar; 3 tbsp honey; 1 tbsp finely chopped onion; 1 tsp dried mustard powder (or Dijon mustard); 2 tsp poppy seeds (adjust to taste); Salt to taste; Pepper to taste; 1 (16 oz) bag spinach; 3/4 cup roughly chopped pecans; 3/4 cup dried sweetened cranberries

There’s something about the bright, tangy flavors of this Christmas Spinach Salad with Cranberries Recipe that just feels like the holidays on a plate. It’s fresh, colorful, and comes together so quickly—perfect for any festive table or a last-minute dinner.

The image shows a clear glass bowl filled with a fresh spinach salad. The base layer is bright green spinach leaves, large and fresh, spread evenly across the bowl. On top, there are small pieces of reddish dried cranberries scattered throughout and light brown pecan chunks adding texture. Tiny black poppy seeds are sprinkled all over the salad, giving it a speckled look. A pair of black and silver salad tongs rests inside the bowl mixing the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Spinach Salad with Cranberries Recipe
Top Tip
How to Serve Christmas Spinach Salad with Cranberries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Spinach Salad with Cranberries Recipe

Why You'll Love This Recipe

This Christmas Spinach Salad with Cranberries Recipe has become one of my go-to holiday dishes because it’s all about blending simple, wholesome ingredients to create something festive and flavorful. Plus, it’s ready in just 20 minutes—no stress, no fuss!

Fast and Easy: Whisk up the dressing and toss it all in one big bowl—minimal cleanup is a win in my book.
Festive Colors: The bright red cranberries pop against the deep green spinach, making it visually irresistible.
Perfect Balance of Flavors: Sweet honey, tangy vinegar, crunchy pecans, and that subtle hint of poppy seeds create a delightful taste experience.
Healthy Twist: Packed with vitamins from spinach and antioxidants from cranberries, it’s a salad you feel good about serving.

The image shows a fresh spinach salad with bright green spinach leaves as the first layer, smooth and slightly shiny from dressing. Scattered on top are dark red dried cranberries in small clusters, adding a rich color contrast. Light brown chopped pecans are sprinkled evenly across, providing a rough texture. Tiny black poppy seeds are spread over the entire salad, adding specks of color and texture. All these ingredients sit on a white marbled surface, creating a clean and fresh scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Christmas Spinach Salad with Cranberries Recipe plays its part in creating a well-rounded, festive salad. When I shop for this, I look for fresh spinach and those plump dried cranberries that aren’t too tart. Here’s why everything works:

Flat lay of fresh vibrant spinach leaves loosely arranged, a small handful of roughly chopped pecans scattered nearby, a neat pile of plump dried sweetened cranberries, a few small white ceramic bowls containing golden olive oil, amber honey, pale apple cider vinegar, finely chopped white onion, a heap of yellow mustard powder, and tiny black poppy seeds, along with small piles of coarse salt and freshly ground black pepper crystals, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A rich base for the honey poppyseed dressing, it adds healthy fats and smoothness.
Apple cider vinegar: This gives a nice tang that brightens the salad and balances the sweetness.
Honey: Adds natural sweetness and ties all the flavors together beautifully.
Onion (Finely chopped): Gives just the right hit of sharpness without overpowering the salad.
Dried mustard powder (or Dijon mustard): Adds a subtle kick that enriches the dressing complexity.
Poppy seeds: These little seeds add delightful texture and a hint of nuttiness.
Salt and Pepper: Essential for seasoning and enhancing all the flavors.
Spinach: The star green with vibrant color and nutrients, fresh baby spinach works best.
Pecans (Roughly chopped): Crunchy and buttery, they bring a lovely contrast to the tender spinach.
Cranberries (Dried, sweetened): Add pops of tart sweetness that are just right for a holiday salad.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This salad is wonderfully forgiving — I love making little tweaks depending on what I have on hand or who I’m serving. Feel free to play around and find your favorite version!

Variation: Sometimes I swap pecans for toasted walnuts or almonds for a different crunch and nutty flavor; it’s equally delicious.
Dietary tweaks: If you want to keep it vegan, just swap honey for maple syrup — it still tastes great.
Seasonal changes: Around the New Year, I like to toss in some pomegranate seeds for extra festivity.

Step-by-Step: How I Make Christmas Spinach Salad with Cranberries Recipe

Step 1: Whisk together the dressing

In a large salad bowl, I start by combining the olive oil, apple cider vinegar, honey, finely chopped onion, dried mustard powder, poppy seeds, a pinch of salt, and pepper. Whisk it all for about a minute until it’s beautifully emulsified and fragrant. Don’t rush this step—the longer you whisk, the better the flavors marry together.

Step 2: Toss in the spinach

Next, add the whole bag of fresh spinach to the bowl and gently toss it in the dressing. I like to fold it carefully so every leaf is well coated but not bruised. This is where the salad starts to come alive with color and flavor.

Step 3: Add pecans and cranberries

Finally, sprinkle the roughly chopped pecans and dried cranberries over the top. These additions give the salad its festive crunch and sweet-tart pop that perfectly complements the greens and dressing. Give it one last gentle toss or just serve as is—both ways work great.

Top Tip

I’ve found that making the dressing first and letting the onion sit in it for a few minutes really softens the bite, making that background flavor mellow and smooth rather than sharp.

Whisk Thoroughly: Taking your time to whisk the dressing really helps it emulsify and coat the spinach evenly.
Don’t Over-Toss: Being gentle with the spinach keeps it fresh and crisp instead of soggy.
Choose Fresh Spinach: Baby spinach is best for tenderness and flavor; avoid bags with bruised or wilted leaves.
Prep Pecans Ahead: Toast chopped pecans lightly in a dry pan to unlock deeper flavor—it’s a small step that elevates the salad big time.

How to Serve Christmas Spinach Salad with Cranberries Recipe

Christmas Spinach Salad - Serving Suggestion

Garnishes

I love garnishing mine further with a few extra whole cranberries and pecans for a festive look. Sometimes, I sprinkle a little crumbled feta or goat cheese for a creamy tang that pairs so well with the sweet and savory elements.

Side Dishes

This salad shines next to roasted turkey or ham, adding a light and fresh contrast to rich holiday mains. I often serve it with warm dinner rolls and a simple mashed potato to round out the meal.

Creative Ways to Present

For holiday parties, I like tossing this salad in a big festive bowl lined with greens or even serving individual portions in clear glasses layered with the spinach and toppings. It’s a fun way to show off the vibrant colors and makes for pretty table settings!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad in an airtight container in the fridge but keep the pecans and cranberries separate. Adding them just before serving keeps everything crisp and fresh rather than soggy.

Freezing

This salad doesn’t freeze well because spinach and the dressing texture can degrade. I’d recommend making it fresh for best results or prepping just the dressing ahead of time to save on day-of work.

Reheating

Since it’s a fresh salad, reheating isn’t needed. Just toss any leftover spinach with the dressing again and freshly add pecans and cranberries to refresh the flavors.

Frequently Asked Questions:

Can I use fresh cranberries instead of dried?

Fresh cranberries would be quite tart and less sweet, so the salad’s flavor would change quite a bit. If you want to use fresh, consider adding a bit more honey or a sweetener to balance the tartness.

How long can I keep the salad after tossing with dressing?

It's best to eat the salad within a few hours of tossing to keep the spinach crisp and the pecans crunchy. If you need to prepare in advance, keep the dressing separate and toss just before serving.

Can I substitute kale for spinach?

Yes! You can substitute baby kale, but it’s best to massage the kale leaves a bit with the dressing to soften them before adding other ingredients. This ensures it's tender and flavorful.

Is there a way to make this salad nut-free?

Absolutely! You can omit the pecans entirely or replace them with crunchy roasted chickpeas or sunflower seeds to keep that satisfying crunch without nuts.

Final Thoughts

This Christmas Spinach Salad with Cranberries Recipe is one I always reach for when I want something that feels festive yet light and fresh. It’s a salad that’s more than just a side — it brings a certain joy to the table with its textures and bright flavors. I hope you’ll try it out and make it your own this holiday season; it’s the kind of recipe friends ask to borrow again and again!