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Delicious Christmas Cranberry Spinach Salad

Close-up of spinach leaves topped with cranberries, almonds, sesame seeds, and balsamic glaze in a white bowl—vibrant and festive holiday salad.

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This festive Christmas salad brings together fresh spinach and tart cranberries with toasted almonds and a homemade honey vinaigrette. Perfect holiday side dish ready in 20 minutes.

Ingredients

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  • 16 oz fresh baby spinach
  • 1 cup almonds, sliced and toasted
  • 1 cup dried cranberries
  • 1/4 cup white wine vinegar
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons granulated sugar
  • 1/2 cup olive oil
  • 3 tablespoons honey
  • 1 tablespoon shallot, finely chopped
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon poppy seeds (optional)

Instructions

  1. Toast almonds and sesame seeds in dry pan over medium heat for 3-4 minutes until golden and fragrant. Watch carefully to prevent burning.
  2. In small bowl or jar, whisk together white wine vinegar, apple cider vinegar, and sugar until sugar completely dissolves, about 1-2 minutes.
  3. Stir in olive oil, honey, finely chopped shallot, toasted sesame seeds, and optional poppy seeds until well blended and emulsified.
  4. Set dressing aside until ready to use. Can sit at room temperature up to 2 hours or refrigerate up to 1 week.
  5. In large salad bowl, combine fresh baby spinach leaves, toasted sliced almonds, and dried cranberries. Toss gently.
  6. Right before serving, drizzle prepared dressing over salad ingredients. Start with half the dressing and add more as needed.
  7. Toss salad gently to ensure spinach leaves, almonds, and cranberries are evenly coated. Serve immediately for best texture.

Notes

  • Always add dressing right before serving to prevent wilted spinach leaves. Pat spinach completely dry after washing for better dressing adherence.
  • Toast nuts and seeds for better flavor and crunch. Store toasted nuts at room temperature up to 2 weeks for optimal crispness.

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