Description
Tender baby spinach meets chewy dried cranberries and crunchy walnuts, all wrapped in a smooth honey-balsamic dressing. Each bite bursts with sweet-tart zing and creamy feta notes for a vibrant side.
Ingredients
- 4 cups baby spinach
- 1/2 cup dried cranberries
- 1/4 cup walnuts
- 1/3 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large bowl, combine baby spinach, dried cranberries, walnuts, crumbled feta, and sliced red onion.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
- Pour the dressing over the salad ingredients.
- Gently toss the salad until all ingredients are evenly coated with dressing.
- Divide onto plates or serve family-style and enjoy immediately.
Notes
- Toast walnuts lightly in a dry skillet for extra crunch and flavor.
- Substitute goat cheese for feta if you prefer a creamier texture.
- Add grilled chicken or turkey for a more substantial meal.
- Dressing can be made ahead and stored in the refrigerator for up to 3 days.