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.