Cranberry pecan spinach salad

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.

I would love to hear what you have to say. Leave me a comment and I'll try to write back soon.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s