This vibrant Christmas Spinach Salad brings together festive red and green colors with a wonderful mix of textures—crispy pecans, chewy tart cranberries, and sweet, juicy mandarin oranges.
Ingredients & Prep
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The Greens: 6 to 8 oz of fresh baby spinach (its deep green color provides the ultimate holiday base).
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The Fruits: 1 can (15 oz) mandarin oranges (drained) or 3–4 fresh mandarins (peeled and segmented); 1/2 cup dried cranberries.
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The Crunch: 1/2 cup pecan halves (toasted or candied for extra sweetness).
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The Cheese (Optional): 1/3 to 1/2 cup crumbled goat cheese or feta cheese for a creamy, savory contrast.
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The Dressing:
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1/3 cup extra-virgin olive oil
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3 tbsp balsamic vinegar or fresh lime/lemon juice
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2–3 tbsp honey or maple syrup
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1 tsp Dijon mustard
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Salt and black pepper to taste
1.Toast the Pecans:Enhances flavor and crunch.
If using raw pecans, place them in a dry skillet over medium heat for 3 to 5 minutes, tossing frequently until fragrant, or bake at 350°F (175°C) for about 5 minutes. Let them cool before adding to the salad.
2.Mix the Dressing:Emulsify for a smooth texture.
In a small bowl or a glass mason jar, combine the olive oil, balsamic vinegar (or citrus juice), honey, Dijon mustard, a pinch of salt, and pepper. Whisk or shake vigorously until fully emulsified.
3.Assemble the Base:Layer for presentation.
In a large salad bowl, arrange the fresh baby spinach. Scatter the drained mandarin orange segments and dried cranberries evenly over the greens.
4.Top and Garnish:Add the finishing touches.
Sprinkle the cooled, toasted pecans and crumbled goat (or feta) cheese over the top. If desired, throw in a handful of pomegranate arils for an extra pop of holiday color.
5.Dress Just Before Serving:Keep the greens crisp.
Pour the dressing over the salad right before serving and toss gently to combine, ensuring the delicate spinach leaves don’t get soggy.
