I have never been very into potato salad. When I was younger, I was pretty picky about potatoes in general. I remember my mom poking fun of me because I’m of Irish heritage and didn’t like potatoes, except as French Fries. I also hated mayonnaise, but don’t so much any more. I have grown up since then and my tastes have changed, but I still don’t like the sight of traditional potato 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.