Cranberry Spinach Salad Recipe

Spinach: Fresh and washed, this forms the base of the salad.

Dried cranberries: Adds a sweet and tangy flavor to the salad.

Toasted walnuts: Provides a crunchy texture and nutty taste.

Red onion: Thinly sliced for a mild, sharp flavor.

Olive oil: Used as the base for the dressing.

Balsamic vinegar: Adds acidity and depth to the dressing.

Maple syrup: Sweetens the dressing naturally.

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

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a hint of spice to the dressing.

To enhance the flavor of the walnuts, consider toasting them yourself. Spread the walnuts in a single layer on a baking sheet and toast in a preheated oven at 350°F for about 8-10 minutes, stirring occasionally. This will bring out their natural oils and add a deeper, richer flavor to your salad.

• fresh spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, adding a slightly different but complementary flavor.

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

• toasted chopped walnuts - Substitute with toasted chopped pecans: Pecans have a similar crunch and nutty flavor, making them an excellent substitute.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder flavor, which can be a good alternative if you prefer a less pungent taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang, with a slightly different but pleasant flavor.

• maple syrup - Substitute with agave nectar: Agave nectar offers a similar sweetness and consistency, making it a suitable alternative.

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

• salt - Substitute with sea salt: Sea salt offers a similar level of saltiness with a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different color and a more subtle taste.

• To store the cranberry spinach salad, first ensure that the spinach is completely dry before combining it with other ingredients. Moisture can cause the spinach to wilt faster.

• If you plan to store the salad for later use, keep the dressing separate. Mix the olive oil, balsamic vinegar, maple syrup, and dijon mustard in a small airtight container. This prevents the spinach from becoming soggy.

• Place the spinach, dried cranberries, toasted chopped walnuts, and red onion in a large airtight container. Store in the refrigerator for up to 2 days.

• When ready to serve, pour the dressing over the salad and toss to combine. This ensures the spinach remains crisp and fresh.

• For freezing, note that spinach does not freeze well when fresh due to its high water content. However, you can freeze the dressing separately. Pour the dressing into an ice cube tray and freeze until solid. Transfer the frozen dressing cubes to a freezer-safe bag or container.

• To use the frozen dressing, thaw the desired number of cubes in the refrigerator or at room temperature. Once thawed, whisk the dressing to recombine the ingredients before pouring over the salad.

• If you have leftover cranberry spinach salad that has already been dressed, it is best consumed within 24 hours. Store in an airtight container in the refrigerator to maintain freshness.

• For an extra burst of flavor, consider adding fresh lemon juice or a sprinkle of nutritional yeast just before serving. This can enhance the taste and add a new dimension to your cranberry spinach salad.

• For a quick and easy method, place the spinach salad in a microwave-safe dish and cover it with a microwave-safe lid or plate. Heat on medium power for 30-45 seconds. This will warm the dressing and slightly wilt the spinach without making it too soggy.
• Alternatively, you can use a stovetop method. Heat a non-stick skillet over medium heat. Add the spinach salad and toss gently for 1-2 minutes until the spinach is slightly wilted and the dressing is warmed through.
• If you prefer a more traditional approach, preheat your oven to 300°F (150°C). Spread the spinach salad evenly on a baking sheet and cover it with aluminum foil. Warm in the oven for about 5-7 minutes. This method helps maintain the texture of the walnuts and cranberries.
• For a gourmet touch, consider using a double boiler. Place the spinach salad in the top part of the double boiler and gently heat over simmering water for 3-5 minutes. This method ensures even heating without direct contact with the heat source, preserving the delicate flavors of the maple syrup and balsamic vinegar dressing.
• If you have an air fryer, preheat it to 300°F (150°C). Place the spinach salad in the air fryer basket and heat for 2-3 minutes. This method can give a slight crisp to the walnuts while warming the rest of the salad.

• Large mixing bowl: To combine the spinach, dried cranberries, chopped walnuts, and red onion.

• Small bowl: To whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, salt, and pepper.

• Whisk: To mix the dressing ingredients thoroughly.

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

• Measuring cups: To measure the spinach, dried cranberries, and chopped walnuts accurately.

• Measuring spoons: To measure the olive oil, balsamic vinegar, maple syrup, dijon mustard, salt, and pepper precisely.

• Knife: To thinly slice the red onion.

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

• Salad spinner: To ensure the spinach is thoroughly washed and dried.

• Serving bowl: To present the salad attractively when serving.

Pre-wash and dry spinach: Buy pre-washed and dried spinach to save time on preparation.

Use pre-chopped nuts: Purchase toasted chopped walnuts to avoid the hassle of toasting and chopping them yourself.

Pre-slice onions: Buy pre-sliced red onions or slice them in advance and store in an airtight container.

Make dressing ahead: Whisk together the olive oil, balsamic vinegar, maple syrup, and dijon mustard in advance and refrigerate.

Batch prep: Prepare larger quantities of the salad ingredients and store separately for quick assembly throughout the week.