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Cranberry Spinach Salad

This recipe started out as a summer salad with raspberries. I came up with this holiday version when I was putting together the menu for my first Thanksgiving dinner. I sometimes serve it on individual salad plates instead of in a big bowl. —Garnet Amari, Fairfield, California
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6-8 servings


  • 1 package (6 ounces) fresh baby spinach
  • 1/2 to 3/4 cup chopped pecans, toasted
  • 1/2 to 3/4 cup dried cranberries
  • 1/3 cup olive oil
  • 3 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sour cream
  • 1/2 teaspoon Dijon mustard


  • In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.

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