Delicious Christmas Cranberry Spinach Salad

If you ask me, holiday salads don’t get enough credit.

This festive Christmas salad brings together fresh spinach and tart cranberries in a way that makes everyone at the table happy. The sweet and tangy mix of flavors works perfectly with the crisp greens and crunchy nuts.

I love how the dried cranberries add little bursts of sweetness, while the toasted pecans give it that satisfying crunch. A light, homemade dressing ties all these wonderful ingredients together.

It’s exactly the kind of side dish that brightens up any holiday spread without weighing you down – perfect for balancing out those heavier Christmas dishes.

What Kind of Spinach Should I Use?

Baby spinach is the perfect choice for this holiday salad, though regular spinach leaves will work in a pinch.

The main difference is that baby spinach has a milder, sweeter flavor and more tender leaves compared to mature spinach, which can sometimes be a bit tougher and slightly more bitter.

When shopping, look for bright green leaves that are crisp and fresh – avoid any that are wilted, yellowing, or slimy.

If you’re using packaged baby spinach, give it a quick rinse even if it says “pre-washed” on the package, and make sure to dry the leaves well (a salad spinner works great for this) so your dressing will stick better to the leaves.

Ingredient Substitutions

This festive salad is pretty flexible and you can make several easy swaps if needed:

• Baby spinach: You can swap the spinach with mixed salad greens, arugula, or even kale (just massage kale first with a bit of olive oil to soften it).
• Almonds: Any nuts work great here – try pecans, walnuts, or pistachios. Just remember to toast them for the best flavor!
• Dried cranberries: Other dried fruits like cherries, raisins, or chopped dried apricots can work just as well.
• White wine vinegar: Rice vinegar or champagne vinegar make good substitutes. If using regular white vinegar, use a bit less and add a splash of water.
• Shallot: You can use finely minced red onion or green onion instead – about 2 tablespoons will do.
• Sesame seeds: These add nice crunch, but you can skip them or use chia seeds instead. The poppy seeds are already optional!
• Honey: Maple syrup or agave nectar work perfectly as alternatives, using the same amount.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this salad is adding the dressing too early – mixing it right before serving keeps the spinach leaves crisp and prevents them from becoming wilted and soggy.

Another common error is using raw almonds and sesame seeds, when toasting them brings out their natural oils and creates a deeper, nuttier flavor – just keep a close eye on them as they can burn quickly in the pan.

The dressing might separate if it’s made too far in advance, so either whisk it again right before serving or store it in a jar that you can shake vigorously to recombine the ingredients.

For the best texture and flavor balance, make sure to pat your spinach completely dry after washing, as excess water will dilute the dressing and prevent it from coating the leaves evenly.

What to Serve With Cranberry Spinach Salad?

This festive salad pairs wonderfully with holiday main dishes, but it’s just as good any time of year!

For a complete meal, serve it alongside grilled chicken breast or roasted turkey – the sweet-tart dressing complements the meat perfectly.

If you’re serving it as part of a bigger spread, it goes great with comfort food classics like mashed potatoes, roasted root vegetables, or wild rice pilaf.

For a lighter lunch option, add some crusty whole grain bread and a bowl of butternut squash soup on the side.

Storage Instructions

• Keep Fresh: For the best taste and texture, keep the dressing separate from the salad ingredients. Store the spinach, cranberries, and toasted nuts in an airtight container in the fridge for up to 3 days. The homemade dressing will stay good in a sealed jar or container in the refrigerator for up to a week.
• Prep Ahead: You can toast the almonds and sesame seeds ahead of time – just let them cool completely before storing in an airtight container at room temperature for up to 2 weeks. The dressing can be made 2-3 days before serving, which actually lets the flavors blend together nicely!
• Serve: When you’re ready to eat, just toss the spinach with the cranberries and nuts, then drizzle with the dressing right before serving. This keeps everything fresh and prevents the spinach from getting soggy. If you have leftover dressed salad, it’s best enjoyed within a few hours.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 30-40 g
• Fat: 150-160 g
• Carbohydrates: 120-130 g

Ingredients

• 16 oz fresh baby spinach
• 1 cup almonds, sliced and toasted
• 1 cup cranberries, dried
• 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)

Step 1: Prepare the Dressing

In a bowl or jar, whisk together white wine vinegar, apple cider vinegar, and sugar until the sugar has dissolved completely.

This creates a sweet and tangy base for your dressing.

Next, stir in olive oil, honey, finely chopped shallot, sesame seeds, and optional poppy seeds until the mixture is well blended and emulsified.

Set the dressing aside until you’re ready to use it.

Step 2: Assemble the Salad Ingredients

In a large salad bowl, combine fresh spinach leaves, sliced or slivered almonds, and dried cranberries.

These ingredients provide a delightful combination of textures and flavors for your salad.

Step 3: Dress and Serve the Salad

Right before serving, drizzle the prepared dressing over the salad ingredients in the bowl.

Toss the salad gently to ensure the spinach leaves, almonds, and cranberries are evenly coated with the dressing.

Serve the salad immediately after adding the dressing to maintain its freshness and crisp texture.