Introduction

This Delicious Christmas Cranberry Spinach Salad combines fresh baby spinach with sweet dried cranberries and crunchy toasted almonds for a festive and refreshing dish. A honey and vinegar dressing adds a tangy-sweet finish, perfect for holiday tables or anytime you want a vibrant, healthy salad.

A bright red square bowl filled with fresh green spinach leaves as the main base layer, glossy with a light dressing. On top, scattered dried cranberries add a deep red color and a chewy texture. There are also mixed nuts, including whole almonds and slivered almonds, giving a brown and pale beige contrast. A light sprinkle of coarse salt crystals adds small white specks that sparkle. The bowl sits on a white marbled surface with pine cones, gold decorative balls, and greenery blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Prepare the dressing by whisking together white wine vinegar, apple cider vinegar, and granulated sugar in a bowl or jar until the sugar dissolves completely. Then stir in olive oil, honey, finely chopped shallot, toasted sesame seeds, and optional poppy seeds until well blended and emulsified. Set aside.
Step 2: In a large salad bowl, combine the fresh baby spinach, toasted sliced almonds, and dried cranberries. These ingredients bring a nice mix of textures and flavors.
Step 3: Just before serving, drizzle the prepared dressing over the salad. Toss gently to coat all ingredients evenly. Serve immediately to enjoy the salad’s crisp freshness.

Tips & Variations

For a nut-free option, substitute toasted pumpkin seeds for the almonds.
Add crumbled feta or goat cheese for a creamy contrast.
Use maple syrup instead of honey for a different sweet note in the dressing.
Lightly massage the spinach with a little olive oil before assembling to soften the leaves if preferred.

Storage

Store leftover salad components separately for best results: keep the spinach in an airtight container in the refrigerator for up to 2 days, and the dressing in a sealed jar for up to a week. Combine and dress the salad just before serving to maintain crispness. If the salad is dressed and refrigerated, it’s best eaten within a few hours and tossed gently again before serving.

How to Serve

A fresh green spinach salad fills a square red bowl, the spinach leaves glossy and bright. The top layer is decorated with deep red dried cranberries scattered evenly, and thin, golden toasted almond slices spread throughout. The bowl sits on a white marbled surface with soft Christmas decorations blurred in the background, including red round ornaments and a small golden tree. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different greens instead of spinach?

Yes, you can substitute baby kale, arugula, or mixed spring greens if you prefer a different flavor or texture.

How can I make this salad ahead of time?

Prepare and store the dressing separately, and keep the salad ingredients refrigerated without dressing. Toss everything together just before serving to keep the salad fresh and crunchy.

Delicious Christmas Cranberry Spinach Salad Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

A festive and refreshing Christmas Cranberry Spinach Salad featuring fresh baby spinach, toasted almonds, dried cranberries, and a sweet-tangy vinaigrette dressing infused with shallots, honey, and sesame seeds. Perfect for holiday gatherings, this salad offers a delightful balance of textures and bright flavors.

Author: Elias
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 to 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

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

Dressing Ingredients

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)

Instructions

Prepare the Dressing: In a bowl or jar, whisk together the white wine vinegar, apple cider vinegar, and granulated sugar until the sugar fully dissolves, creating a sweet and tangy base. Next, stir in the olive oil, honey, finely chopped shallot, toasted sesame seeds, and optional poppy seeds. Mix until the dressing is well blended and emulsified. Set aside.
Assemble the Salad Ingredients: In a large salad bowl, combine the fresh baby spinach leaves with the sliced toasted almonds and dried cranberries. This mixture delivers a vibrant combination of textures and flavors.
Dress and Serve the Salad: Just before serving, drizzle the prepared dressing over the salad ingredients. Gently toss the salad to ensure an even coating of the dressing on the spinach, almonds, and cranberries. Serve immediately to enjoy the salad’s fresh and crisp texture.

Notes

To toast almonds and sesame seeds, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently to avoid burning.
The poppy seeds in the dressing are optional but add a nice subtle crunch and flavor.
Toss the salad right before serving to keep spinach leaves crisp and prevent sogginess.
You can substitute honey with maple syrup for a vegan option.
For added freshness, consider garnishing with a few fresh cranberries or orange zest.

Keywords: Christmas salad, cranberry spinach salad, holiday salad, fresh spinach salad, toasted almond salad, vinaigrette dressing, festive salad, healthy holiday recipe