Cranberry Spinach Salad Recipe

Spinach: Fresh, leafy greens that form the base of the salad.

Dried cranberries: Sweet and tangy dried fruit that adds a burst of flavor.

Toasted sliced almonds: Crunchy nuts that add texture and a nutty taste.

Red onion: Thinly sliced for a mild, slightly sweet onion flavor.

Olive oil: A healthy fat used to make the dressing.

Balsamic vinegar: Adds a rich, tangy flavor to the dressing.

Honey: Sweetens the dressing naturally.

Dijon mustard: Adds a bit of spice and helps emulsify the dressing.

Salt: Enhances the flavors of the dressing.

Black pepper: Adds a touch of heat and depth to the dressing.

When preparing the spinach for this salad, ensure it is thoroughly washed and dried. Excess moisture can dilute the dressing and make the salad soggy. Use a salad spinner to remove as much water as possible. For an extra touch of flavor, consider lightly toasting the almonds in a dry skillet over medium heat until they are golden brown and fragrant. This will enhance their nutty flavor and add a delightful crunch to the salad.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great alternative.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, providing a comparable flavor profile.

• toasted sliced almonds - Substitute with toasted sunflower seeds: Sunflower seeds add a similar crunch and nutty flavor, and are a good option for those with nut allergies.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder flavor and can be a good alternative if you want a less pungent taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and tang, though it is less sweet than balsamic.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a natural sweetener in dressings.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a bit of texture to the dressing.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, and it blends well in dressings.

• To store the cranberry spinach salad, place it in an airtight container. Ensure the container is large enough to avoid squishing the fresh spinach leaves.
• Keep the salad in the refrigerator for up to 2 days. The spinach may wilt slightly, but the flavors will meld beautifully.
• If you plan to store the salad for longer, keep the dressing separate. Store the dressing in a small jar or container with a tight-fitting lid. This prevents the spinach from becoming soggy.
• When ready to serve, give the dressing a good shake or whisk to recombine the ingredients before pouring it over the salad.
• For freezing, it's best to avoid freezing the entire salad as spinach and red onion do not freeze well. Instead, you can freeze the dressing separately. Pour the dressing into an ice cube tray and freeze until solid. Transfer the frozen dressing cubes to a freezer-safe bag or container.
• To use the frozen dressing, thaw the desired number of cubes in the refrigerator or at room temperature. Whisk or shake well before using.
• If you want to prepare the salad components in advance, you can toast the sliced almonds and store them in an airtight container at room temperature for up to a week.
• Dried cranberries can be stored in a cool, dry place in their original packaging or an airtight container for several months.
• For the freshest salad, assemble the cranberry spinach salad just before serving. This ensures the spinach remains crisp and the flavors are at their peak.

• If you find yourself with leftover cranberry spinach salad, it's best to store the dressing separately from the salad to maintain the freshness and texture of the spinach and other ingredients.
• When ready to enjoy again, follow these steps to reassemble and refresh your salad:
  • Refrigeration Method:
    • Store the spinach and other dry ingredients in an airtight container in the refrigerator.
    • Keep the dressing in a separate container.
    • When ready to serve, toss the spinach, cranberries, almonds, and red onion with the dressing just before eating.
  • Microwave Method:
    • If you prefer a slightly warm salad, you can microwave the dressing for about 10-15 seconds to take the chill off.
    • Pour the warmed dressing over the spinach and other ingredients, then toss to combine.
  • Stovetop Method:
    • For a more gourmet touch, lightly warm the dressing in a small saucepan over low heat for 1-2 minutes.
    • Drizzle the warmed dressing over the salad and toss to combine.
  • Room Temperature Method:
    • Allow the dressing to come to room temperature by leaving it out for about 15-20 minutes before tossing with the salad.
    • This method ensures the spinach remains crisp while the dressing is not too cold.

Remember, the key to a delightful cranberry spinach salad is maintaining the crispness of the spinach and the crunch of the almonds. Enjoy!

• Large mixing bowl: To combine the spinach, cranberries, almonds, and red onion.

• Small bowl: To whisk together the olive oil, balsamic vinegar, honey, dijon mustard, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Measuring cups: To measure out the spinach, cranberries, and almonds.

• Measuring spoons: To measure the olive oil, balsamic vinegar, honey, dijon mustard, salt, and black pepper.

• Knife: To thinly slice the red onion.

• Cutting board: To provide a surface for slicing the red onion.

• Salad tongs: To toss the salad and dressing together.

• Serving bowl: To serve the salad immediately.

Pre-wash and dry spinach: Buy pre-washed spinach to save time on cleaning and drying.

Use pre-sliced almonds: Purchase toasted sliced almonds to avoid the extra step of toasting and slicing.

Pre-make the dressing: Prepare the dressing in advance and store it in the fridge for up to a week.

Use a mandoline: Slice the red onion quickly and uniformly with a mandoline slicer.

Combine ingredients in advance: Mix the cranberries, almonds, and red onion in a container ahead of time. Add spinach and dressing just before serving.