This salad is made with a baby spinach and greens mix, pecans, cranberries, and a triple berry balsamic dressing. I was inspired to make the dressing when I came across my cousin Laura’s recipe for Triple Berry Spinach Salad in our family cookbook.
I think this salad would be a great addition to a Thanksgiving table. It feels like a fall or winter dish because of the cranberries and pecans. You could also eat this the day after a holiday get together with the addition of leftover turkey or chicken.
Cranberry pecan spinach salad
Serves 4 as main dish, about 6 as side dish
1 package baby spinach and red butter salad
1/3 cup dried cranberries
1/2 cup glazed pecans
1/4 cup chopped feta cheese
Glazed pecans
1 tbsp avocado oil
2 tbsp sugar
1/4 tsp salt
1/2 teaspoon cinnamon
1/2 cup pecan halves
Triple Berry Balsamic Dressing
1/4 cup fresh or frozen mixed berries
1/4 cup balsamic vinegar
1/2 cup of olive oil or a a mix of olive and a neutral oil, such as avocado oil
I hope you give this a try. It’s easy and satisfying, like all my favorite dinners.
I wish the photos for this post were better but it’s hard to make salad look attractive. It doesn’t help that these photos were taken after sunset.
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