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Best Cranberry Pecan Pomegranate Spinach Salad Recipe

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A quick and festive spinach salad with sweet dried cranberries, juicy pomegranate arils, buttery toasted pecans, and creamy feta or goat cheese, all tossed in a tangy balsamic maple dressing. Perfect for holiday gatherings or a simple 15-minute meal.

Ingredients

Scale
  • 6 cups fresh baby spinach (about 5 ounces)
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ½ cup pomegranate arils (seeds from about 1 medium pomegranate)
  • ⅓ cup feta cheese or goat cheese, crumbled
  • ¼ cup red onion, thinly sliced
  • 3 tablespoons balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Toast the pecans: Place a small skillet over medium heat. Add the chopped pecans in a single layer. Toast for 3-5 minutes, stirring frequently, until fragrant and slightly darker. Transfer to a plate to cool completely.
  2. Make the dressing: In a small jar or bowl, combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Shake or whisk until emulsified. Set aside.
  3. Prep the pomegranate (if using whole fruit): Cut the pomegranate in half crosswise. Hold one half cut-side down over a bowl and hit the back firmly with a wooden spoon to release the seeds. Pick out any white pith.
  4. Assemble the salad: In a large mixing bowl, combine spinach, dried cranberries, cooled toasted pecans, pomegranate arils, and red onion. Drizzle about half the dressing over the top and toss gently until evenly coated. Add more dressing as needed.
  5. Add the cheese and serve: Sprinkle crumbled feta or goat cheese over the top. Give one more gentle toss or leave cheese on top for presentation. Serve immediately.

Notes

Toast the pecans every time for best flavor. Start with half the dressing and add more as needed to avoid sogginess. For plumper cranberries, soak them in warm water or orange juice for 10 minutes before adding. Slice red onion paper thin; soak in cold water for 10 minutes to mellow sharpness. Dressing can be made ahead and kept in the fridge for up to a week. Store undressed salad and dressing separately for leftovers.

Nutrition

Keywords: spinach salad, cranberry pecan pomegranate salad, holiday salad, fall salad, winter salad, balsamic maple dressing, quick salad, vegetarian salad, gluten-free salad

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