Cranberry Walnut Spinach Salad (Festive Fall Favorite)

Welcome autumn to your table with this Cranberry Walnut Spinach Salad, a delightful fusion of flavors and textures that embodies seasonal cheer. Crisp baby spinach, sweet-tart cranberries, crunchy candied walnuts, and tangy feta cheese mingle under a simple yet elegant balsamic vinaigrette. This salad shines as a Thanksgiving starter, a holiday side, or a bright, healthy addition to any fall meal.

Why You’ll Love It

• Festive and seasonal — packed with fall ingredients and vibrant color

• Flavor harmony — sweet cranberries, salty feta, crunchy candied walnuts, and tangy dressing

• Quick & easy — perfect to assemble in under 15 minutes

• Versatile — serves beautifully as a starter, side, or light lunch

• Customizable — can be made vegetarian, gluten-free, or nut-free as needed

Ingredients You’ll Need

Salad Components

• 6 cups fresh baby spinach (or mixed baby greens)

• ½ to ¾ cup dried cranberries (sweetened or unsweetened)

• ½ to ¾ cup candied walnuts (see how to make below)

• ½ cup crumbled feta cheese

• Optional mix-ins: sliced red onion, pear slices, pomegranate seeds, pumpkin seeds

Simple Candied Walnuts (Optional)

• ½ cup walnut halves

• 1 tablespoon pure maple syrup or honey

• Pinch of salt

Balsamic Vinaigrette Dressing

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon maple syrup or honey (to taste)

• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Prepare the Candied Walnuts

In a small bowl, toss walnuts with maple syrup (or honey) and a pinch of salt until evenly coated. Spread them on a parchment-lined plate and let set while you prepare the rest — they’ll firm up with a glossy, sweet coating.

Mix the Dressing

Combine olive oil, balsamic vinegar, Dijon mustard, and sweetener in a jar or small bowl. Whisk until emulsified, then season with salt and pepper to taste. Adjust sweetness or tanginess as preferred.

Assemble the Salad

Place the spinach in a large salad bowl. Scatter the dried cranberries and candied walnuts over the greens. Sprinkle the crumbled feta evenly across the top.

Dress and Serve

Just before serving, drizzle desired amount of dressing over the salad and toss gently to coat. Taste and add more dressing if needed. Serve immediately to preserve freshness and crunch.

Tips & Variations

• Prevent soggy greens: Keep spinach chilled and add dressing just before serving to maintain crispness.

• Nutrient boost: Add roasted chickpeas, quinoa, or grilled chicken to make it a satisfying entrée.

• Nut-free version: Swap candied walnuts with pumpkin seeds or toasted pepitas.

• Vegan version: Omit feta or replace with plant-based cheese; use maple syrup only.

• Extra fall flair: Mix in pear slices or pomegranate arils for added sweetness and color.

• Bulk prep: Pre-candy the walnuts and make the dressing ahead. Keep spinach and mix-ins separate until toss time.

Serving Suggestions

This salad pairs beautifully with:

• Herb-roasted turkey or roast chicken

• Savory stuffing or grain dishes

• Warm artisan bread or focaccia

• Hearty soups like butternut squash or roasted pumpkin

• Holiday brunch spreads with quiche or frittata

FAQ — Your Questions Answered

Can I make candied walnuts without sweeteners?
Absolutely—you can roast them plain with a dash of salt or use a sprinkle of spices like cinnamon instead.

How long will the salad stay fresh?
Assembled without dressing, it will keep for up to 2 days refrigerated. Add dressing just before serving.

Are dried cranberries okay for low-sugar diets?
You can opt for unsweetened dried cranberries or substitute with dried cherries or fresh fruit slices.

Is this gluten-free?
Yes—skinny greens, nuts, cranberries, and dairy-free (if chosen) keep it naturally gluten-free.

Can I use baby kale or arugula instead of spinach?
Sure! They add extra bite and nutritional value, just ensure to adjust dressing amount if using peppery greens.

Nutritional Highlights (Approximate per serving)

• Vitamins A and K from spinach

• Antioxidants from cranberries and walnuts

• Healthy fats from olive oil and walnuts

• Calcium and protein from feta

• Balanced sweet-savory profile without heavy creams or sugar overload

Final Thoughts

This Cranberry Walnut Spinach Salad is a beautiful, vibrant tribute to autumn’s flavors. Perfectly balancing sweet, salty, tangy, and crunchy elements, it elevates every meal into a celebration of fall harvest. Whether serving a holiday feast or looking for everyday delights, this salad is a timeless fall favorite.