Cranberry Spinach Salad Recipe

Spinach: Fresh, leafy greens that form the base of the salad.

Dried cranberries: Sweet and tart dried fruit that adds a burst of flavor.

Toasted sliced almonds: Crunchy nuts that add texture and a nutty flavor.

Red onion: Adds a sharp, tangy bite to the salad.

Olive oil: The base of the dressing, providing a rich, smooth texture.

Balsamic vinegar: Adds acidity and sweetness to the dressing.

Honey: Sweetens the dressing and balances the acidity.

Dijon mustard: Adds a tangy, slightly spicy flavor to the dressing.

Salt: Enhances the flavors of the salad and dressing.

Black pepper: Adds a hint of spice and depth to the dressing.

When toasting almonds, keep a close eye on them as they can go from perfectly golden to burnt very quickly. Use a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned. This will enhance their flavor and add a delightful crunch to your cranberry spinach salad.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great alternative.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, providing a comparable flavor profile.

• toasted sliced almonds - Substitute with toasted sunflower seeds: Sunflower seeds add a similar crunch and nutty flavor, making them a good replacement.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder flavor, which can be a good alternative if you prefer a less pungent taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and tanginess, making it a suitable substitute.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a natural sweetener in dressings.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can add a bit of texture to the dressing.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used if you prefer a milder, less visually noticeable spice.

• To keep your cranberry spinach salad fresh, store it in an airtight container in the refrigerator. This will help maintain the crispness of the spinach and the flavors of the dressing.
• If you anticipate leftovers, consider storing the dressing separately from the salad. This prevents the spinach from becoming soggy. Simply add the dressing just before serving.
• For the best texture and flavor, consume the salad within 1-2 days. The spinach may start to wilt after this period.
• If you need to prepare the salad ahead of time, keep the spinach, cranberries, almonds, and red onion in separate containers. Combine them just before serving to ensure maximum freshness.
• Freezing the cranberry spinach salad is not recommended, as the spinach will lose its texture and become mushy. However, you can freeze the dressing separately in a small container. Thaw it in the refrigerator and whisk it again before using.
• If you have leftover toasted almonds, store them in an airtight container at room temperature. They can be kept for up to two weeks and used in other salads or as a crunchy topping for various dishes.
• For a quick refresh, if the spinach starts to wilt slightly, you can soak it in ice water for a few minutes, then dry it thoroughly before adding it back to the salad.

• First, separate the spinach from the rest of the salad. The spinach will wilt if reheated, so it's best to keep it fresh.
• Place the cranberries, almonds, and red onion in a microwave-safe dish.
• Microwave on medium power for about 30 seconds to 1 minute, just to warm them slightly. Be careful not to overheat, as the almonds can lose their crunch.
• Alternatively, you can warm the cranberries, almonds, and red onion in a skillet over low heat for a few minutes, stirring occasionally.
• Once warmed, let the ingredients cool slightly before mixing them back with the fresh spinach.
• If the dressing has thickened in the fridge, you can warm it slightly in the microwave for about 10-15 seconds or whisk it vigorously to bring it back to a pourable consistency.
• Toss the warmed ingredients with the fresh spinach and drizzle the dressing over the salad just before serving.

• Large mixing bowl: Use this to combine the spinach, cranberries, almonds, and red onion.

• Small bowl: Use this to whisk together the olive oil, balsamic vinegar, honey, dijon mustard, salt, and black pepper.

• Whisk: Essential for mixing the dressing ingredients thoroughly.

• Measuring cups: Necessary for measuring out the spinach, dried cranberries, and toasted sliced almonds.

• Measuring spoons: Use these to measure the balsamic vinegar, honey, dijon mustard, salt, and black pepper.

• Salad tongs: Useful for tossing the salad to ensure the dressing is evenly distributed.

• Knife: Needed for thinly slicing the red onion.

• Cutting board: Provides a safe surface for slicing the red onion.

Pre-wash and dry spinach: Save time by washing and drying spinach in advance. Store it in an airtight container in the fridge.

Use pre-sliced almonds: Purchase pre-toasted, sliced almonds to eliminate the need for toasting and slicing.

Pre-make the dressing: Mix the olive oil, balsamic vinegar, honey, and dijon mustard ahead of time and store in a jar. Shake well before using.

Use a mandoline for onions: Quickly slice the red onion using a mandoline slicer for uniform, thin slices.

Batch prep ingredients: Prepare larger quantities of cranberries, almonds, and onions to use in multiple salads throughout the week.