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.
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.
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:
- 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.
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
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:
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.
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.
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.
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!
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Christmas Spinach Salad with Cranberries Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A quick and easy One Pot Christmas Salad featuring fresh spinach, sweet dried cranberries, crunchy pecans, and a homemade honey poppy seed dressing. This festive salad combines simple ingredients for a flavorful and healthy side dish perfect for holiday gatherings.
Ingredients
Dressing
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoon honey
- 1 tablespoon finely chopped onion
- 1 teaspoon dried mustard powder (or Dijon mustard)
- 2 teaspoon poppy seeds (adjust to taste)
- Salt to taste
- Pepper to taste
Salad
- 1 (16 oz) bag spinach
- ¾ cup roughly chopped pecans
- ¾ cup dried sweetened cranberries
Instructions
- Prepare the Dressing: In a large salad bowl, combine olive oil, apple cider vinegar, honey, finely chopped onion, dried mustard powder, poppy seeds, salt, and pepper. Whisk vigorously for at least 1 minute until the dressing is thoroughly combined and fragrant.
- Add the Spinach: Add the entire bag of spinach to the bowl with the dressing. Toss well to evenly coat the spinach leaves with the dressing.
- Add Toppings: Sprinkle the roughly chopped pecans and dried cranberries over the dressed spinach. Toss gently if desired or leave on top as garnish.
- Serve: Serve the salad immediately for the freshest texture and flavor. Enjoy your healthy and festive One Pot Christmas Salad.
Notes
- Use fresh baby spinach for best texture and flavor.
- If poppy seeds are not available, sesame seeds can be a good substitute.
- Adjust the honey for sweetness according to your taste preference.
- This salad is best served fresh and should be eaten soon after tossing to avoid soggy spinach.
- Can be made vegetarian by ensuring honey is suitable or substituting with maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 118 kcal
- Sugar: 8 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
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