Cranberry Pecan Spinach Salad

• 8 cups fresh spinach
• 1 cup dried cranberries
• 1 cup toasted pecan halves
• 1/2 cup crumbled feta cheese
• 1/2 cup red onion, thinly sliced
• 1/2 cup mandarin orange segments
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a large bowl, combine spinach, cranberries, toasted pecans, feta cheese, red onion, and mandarin oranges.
2. 2 In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified.
3. 3 Pour dressing over the salad and toss to coat evenly.
4. 4 Season with salt and freshly ground black pepper to taste.
5. 5 Serve immediately for the best texture.

Nutrition

Tips

• Toast pecans in a dry skillet over medium heat for enhanced flavor.
• For a make-ahead option, store the dressing separately and toss before serving.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss with additional dressing before serving.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside crusty bread and a bowl of soup for a complete lunch.

FAQ