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Overhead photo of spinach cranberry salad in a white bowl.
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Spinach, Arugula, Cranberry and Walnut Salad

This Spinach Cranberry Salad loaded with sweet cranberries, goat cheese, walnuts, spinach and arugula makes a gorgeous addition to your holiday table!
Course Salad
Cuisine American
Keyword arugula, cranberry vinagrette, Goat Cheese, nuts, salad dressing, side salad, Spinach, thanksgiving dinner, thanksgiving side dish, walnuts
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 165kcal

Ingredients

Ingredients:

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 cup plus 2 tablespoons dried sweetened cranberries
  • 3 cups loosely packed baby spinach leaves
  • 1 1/2 cups loosely packed baby arugula
  • 1/2 cup shelled walnuts
  • 1/4 cup goat cheese crumbles
  • fresh cracked pepper and kosher salt

Instructions

  • Combine olive oil, vinegar and 2 tablespoons cranberries in a food processor. Process until berries are finely chopped, about 30 seconds. Allow to set for 30 minutes at room temperature.
  • Pour dressing into the bottom of a salad bowl. Add in remaining ingredients. Season with salt and pepper.
  • Toss to combine and coat in dressing.

Notes

This salad is quick, easy, flavorful and best of all might bring a little more pretty to your Thanksgiving table than say, a log of cranberry "sauce". I'm just sayin'. Enjoy!

Nutrition

Calories: 165kcal | Carbohydrates: 9.3g | Protein: 3.6g | Fat: 13.6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 77mg | Fiber: 2.2g | Sugar: 3.9g