I was craving a spinach salad the other day so I picked some spinach up on my latest shopping trip and made this spinach salad with cranberries, walnuts and feta for lunch. The spinach in our greenhouse is just about ready to be picked and I couldn’t be more excited. The HH loves adding spinach to smoothies and I love it in a salad.
Here is my easy peasy {and delicious} recipe:
Ingredients for the salad
1 pound spinach leaves
1/2 cup feta cheese
1/2 cup dried cranberries
1/2 cup toasted walnuts, chopped
Ingredients for the dressing
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 garlic cloves, minced
3/4 tablespoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
Directions
Place the spinach leaves on a platter or in a large serving bowl. Sprinkle feta, dried cranberries and walnuts over the top of the leaves.
In a small bowl whisk all the dressing ingredients together in a small bowl. Drizzle over salad and serve.
KC Jones says
Hey there. I love your site. I find myself constantly coming over here, even just to look if not research for my own upcoming garden.
I have a question for you about spinach. Are you loyal to a certain type? Do you grow full or baby?
I’ve just planted mine a week ago. We also love spinach in smoothies and salads.
Wendy Phelps says
Oh yum, I love spinach salads, my favourite is roasted pumpkin, red onion, feta and walnuts, with this I make an orange, dijon mustard dressing. I have had your salad before and I think it would come in a close second.
Mindy says
I harvested our first spinach last weekend and made a strawberry, candied nut, and manchego salad. So exciting! Any combo of fruit, cheese, and nut in a salad is by far one of my favorite things.
Amanda says
So funny, one of my favorite salads is ALSO spinach, dried cranberries, walnuts, and feta! The only difference is I sometimes add a few very thin (like, mandolin thin) slices of red onion, and the dressing I use is Litehouse Foods pomegranate blueberry dressing, just a drizzle, and toss it.
(On a side note, another favorite salad dressing is Virginia brand vidalia onion vinegarette on romaine with shredded purple cabbage, shredded carrots, halved cherry tomatoes, and bacon crumbles…I also toss this one. Favorite #3 in no particular order is Newman’s Own olive oil and vinegar dressing over iceberg/romaine with sliced olives and halved cherry tomatoes. Mmmm. Aaaand favorite #4 is “Italian salad,” which is any fresh veggies-carrots, celery, bell peppers, broccoli, cauliflower, green onion, red onion, cucumber, etc.-chopped into small pieces, sliced olives, and sometimes some turkey pepperonis, quartered, sea salt and black pepper all tossed in a mix of half regular Italian, half creamy Italian dressings, just enough to wet it. Salad number 5…wedge salad with iceberg lettuce, halved cherry tomatoes, shredded cheese, cucumber slices, salt and pepper, and homemade ranch dressing…oh man, I love salads…)
carol says
I love this salad and also add thin slices of red onion. Another variation that I like in spring is sliced strawberries, lightly toasted slivered almonds (2-5 min. @ 400 degrees until golden), thinly sliced red onion, crumbled chevre goat cheese and baby spinach. Dressing-1 part maple syrup, 1 part olive or canola oil, 2 parts red wine vinegar. Just picked my first spinach yesterday for last night’s salad. Yum!
Marguerite says
How many servings does it make- always put that in!
Mavis Butterfield says
4, 6, 8 ? It would depend on how big of a salad you wanted to serve or if you wanted it as a main dish or a simple side salad.