The scent of cinnamon, roasting turkey, and mulled wine often defines the Christmas kitchen, but I’ve always believed that every rich, hearty feast needs a bright, vibrant counterpoint. This Christmas Cranberry Spinach Salad is exactly that—a splash of freshness and colour on the holiday table. It brings a crisp texture and a zesty tang that cuts through the richness of other dishes, making everything taste even better. This recipe was inspired by a beautiful winter salad I had years ago at a little bistro in the Cotswolds, and I’ve been perfecting my own version for our family’s festive gatherings ever since.

What we’re creating here is more than just a bowl of leaves. It’s a carefully layered dish where each ingredient plays a crucial role. We have tender baby spinach as our base, studded with jewel-like dried cranberries that offer a lovely chewiness and sweet-tart notes. Toasted pecans bring a deep, nutty crunch, while crumbled feta cheese adds a creamy, salty tang that balances the sweetness. Thinly sliced red onion provides a sharp, savoury bite, and it’s all brought together with a beautifully simple maple-balsamic vinaigrette that you’ll want to drizzle on everything.

This festive salad works wonderfully as a starter for your Christmas dinner or as a side dish alongside the main event. It’s a recipe that always gets compliments, not just for how it looks but for its wonderful combination of flavours and textures. It feels special enough for the most important meal of the year, yet it comes together so straightforwardly that it won’t add any stress to your holiday cooking schedule.

Recipe Overview

This Christmas Cranberry Spinach Salad is a celebration of texture and balanced flavour. You can expect the earthiness of fresh spinach, the sweet burst of cranberries, the rich crunch of toasted pecans, and the salty creaminess of feta. The maple-balsamic dressing ties it all together with a tangy-sweet finish that is utterly delightful. After testing this recipe five times, I finally got the dressing balance just right—it’s sharp enough to be interesting but not so acidic that it overpowers the delicate spinach.

• Prep Time: 15 minutes
• Cook Time: 5 minutes (for toasting nuts)
• Total Time: 20 minutes
• Servings: 8 people as a side
• Difficulty: Easy

Why You’ll Love This Christmas Cranberry Spinach Salad

• A Genuine Symphony of Flavours: The sharp, salty feta melts ever so slightly against the warm, toasted pecans, while the tart cranberries provide a brilliant contrast to the sweet maple syrup in the vinaigrette. It’s a wonderfully balanced and refreshing taste experience.
• Ready in Under 20 Minutes: From toasting the nuts to whisking the dressing and tossing it all together, this entire festive side dish is ready in about 20 minutes, leaving you more time to focus on the main course.
• A Truly Flexible Recipe: Don’t have pecans? Walnuts or even toasted almonds work beautifully. Not a fan of feta? Try creamy goat’s cheese or salty shaved Parmesan. You can easily adapt it to what you have in your pantry.
• Great for Holiday Gatherings: This salad is ideal for Christmas Day, Boxing Day buffets, or any winter dinner party. Its festive colours of red, green, and white look stunning on any holiday table.
• Family Tested and Approved: Even my niece and nephew, who are usually sceptical of salads, always ask for a second helping of this one. The sweet cranberries and crunchy nuts seem to win everyone over.

Christmas Cranberry Spinach Salad

⏱️ 15 min prep  •  🍳 5 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, we’re using simple, high-quality ingredients. The key is to use the freshest baby spinach you can find. I always opt for pre-washed spinach to save a little time, but make sure it’s completely dry before you begin. For the balsamic vinegar, I like to use a good quality one like Filippo Berio; it has a lovely syrupy consistency and a less harsh flavour.

• For the Salad:
• 200g fresh baby spinach, washed and thoroughly dried
• 120g dried cranberries
• 150g pecans, roughly chopped
• 150g feta cheese, crumbled
• 1 small red onion, very thinly sliced
• For the Maple-Balsamic Vinaigrette:
• 120ml extra virgin olive oil
• 60ml balsamic vinegar
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 clove garlic, minced (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Sara’s Tip: For an extra layer of flavour, try using candied pecans instead of plain toasted ones. You can buy them pre-made or make your own by tossing the pecans with a little maple syrup and a pinch of cinnamon before toasting.

How to Make This Christmas Cranberry Spinach Salad

The process for this salad is all about simple preparation and assembling just before serving to keep everything crisp and fresh. We’ll start by toasting the nuts to bring out their flavour, whisk up the dressing, and then gently combine everything.

1. Toast the Pecans: Place the chopped pecans in a dry, medium-sized frying pan over a medium heat. Toast them for 4-5 minutes, stirring frequently, until they become fragrant and are a shade darker. Be sure to watch them closely as they can burn quickly. Once toasted, remove them from the pan immediately and set aside to cool.
2. Prepare the Onion: Thinly slice the red onion. If you find the flavour of raw onion too strong, you can soak the slices in a bowl of cold water for 10 minutes. This mellows their bite. Drain them well and pat them dry before adding to the salad.
3. Make the Vinaigrette: In a small bowl or a glass jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic (if using), salt, and pepper. I find that shaking everything vigorously in a jar is the best way to create a well-emulsified dressing. This can be made a day or two in advance.
4. Assemble the Salad Base: In a large salad bowl, combine the thoroughly dried baby spinach, the cooled toasted pecans, the dried cranberries, and the sliced red onion. You can prepare the salad to this point a few hours ahead; just cover and refrigerate.
5. Add the Feta: Just before you’re ready to serve, gently crumble the feta cheese over the salad ingredients in the bowl. I like to leave some larger chunks for texture and visual appeal.
6. Dress and Serve: Give the vinaigrette one last good shake. Drizzle about half of the dressing over the salad and toss gently to coat everything lightly. Add more dressing as needed until you’re happy with the coverage. Serve immediately.

Tips From My Kitchen

• Dry Your Greens Thoroughly: The most important step for any great salad is ensuring your spinach is bone dry. A salad spinner is your best friend here. Wet leaves will repel the dressing, resulting in a watery, flavourless salad at the bottom of your bowl.
• The Secret Step: Dressing in Stages: I learned that adding all the dressing at once can sometimes weigh down the delicate spinach leaves. Drizzle half of it, toss gently, and then add more a little at a time. This gives you much more control and ensures every leaf is perfectly coated but not drowned.
• Make-Ahead Magic: You can be wonderfully prepared with this recipe. The vinaigrette can be made up to 3 days in advance and stored in the fridge (just let it come to room temperature before shaking and using). The nuts can be toasted a day ahead and stored in an airtight container.
• Storage: This salad is best enjoyed fresh. Once dressed, the spinach will wilt quite quickly. If you have leftovers, they can be stored in an airtight container in the fridge for up to 24 hours, but the texture will be much softer. It’s best to store the dressing and salad components separately if you anticipate leftovers.

Equipment You’ll Need

You don’t need any fancy gadgets for this festive salad, just a few kitchen basics.

• Large salad bowl
• Small frying pan (for toasting nuts)
• Sharp knife and cutting board
• Small jar or bowl for the dressing
• Salad servers or tongs

Common Mistakes to Avoid

A few small things can make a big difference with a simple recipe like this.

• Dressing the Salad Too Early: The vinegar in the dressing will start to break down the tender spinach leaves, causing them to wilt and become soggy. Always, always dress this salad just moments before you plan to serve it.
• Burning the Nuts: When toasting nuts, the line between perfectly golden and burnt is very fine. Keep the heat on medium and don’t walk away from the pan. As soon as you can smell their nutty aroma, they are likely done. Transfer them to a plate immediately to stop the cooking process.
• Letting the Dressing Flavours Meld: While you can use the dressing immediately, I find its flavour is even better if you make it at least 30 minutes in advance. This “rest time” allows the garlic and mustard to mellow and infuse into the oil and vinegar, creating a more cohesive taste.

Delicious Variations to Try

One of the best things about this salad is how adaptable it is. Feel free to make it your own!

• Add Some Protein: To turn this festive side into a satisfying main course, add some sliced grilled chicken. It would pair beautifully with the flavours in my Lemon Garlic Chicken recipe. Shredded leftover turkey from Christmas dinner is also a fantastic addition.
• Vegan Option: This is an easy swap! Use a good quality vegan feta-style cheese, which is widely available now. Ensure your Dijon mustard is vegan (most are) and your maple syrup is pure, and you have a wonderful plant-based holiday dish. For a deeper look into the history of spinach and its versatility in cooking, Wikipedia offers a comprehensive overview.
• Different Cheeses and Nuts: Swap the feta for creamy goat’s cheese, sharp blue cheese like Stilton, or shaved Manchego. Instead of pecans, try toasted walnuts, slivered almonds, or even pumpkin seeds for a nut-free option.

What to Serve With This Christmas Cranberry Spinach Salad

This salad is a versatile team player on the holiday table. It provides a much-needed fresh contrast to richer dishes.

• Roast Turkey or Chicken: It’s the classic pairing. The salad’s acidity cuts through the richness of the roast meat and gravy beautifully. It would be a great accompaniment to my Juicy Chicken Recipe.
• Rich Pasta Dishes: Serve it alongside a creamy, cheesy pasta bake or my Garlic Parmesan Chicken Pasta Recipe to lighten up the meal.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works wonderfully. For a red option, a light-bodied Pinot Noir won’t overpower the delicate salad flavours.

Frequently Asked Questions

Christmas Cranberry Spinach Salad

A festive and flavorful salad combining fresh spinach, sweet cranberries, toasted pecans, and tangy feta, all tossed in a homemade maple-balsamic vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 660

Ingredients Method Notes

Ingredients

  

For the Salad

• 200 g fresh baby spinach washed and thoroughly dried
• 120 g dried cranberries
• 150 g pecans roughly chopped
• 150 g feta cheese crumbled
• 1 small red onion very thinly sliced

For the Maple-Balsamic Vinaigrette

• 120 ml extra virgin olive oil
• 60 ml balsamic vinegar
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 clove garlic minced (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper freshly ground

Method

 

1. Toast the Pecans: Place the chopped pecans in a dry, medium-sized frying pan over a medium heat. Toast them for 4-5 minutes, stirring frequently, until they become fragrant and are a shade darker. Be sure to watch them closely as they can burn quickly. Once toasted, remove them from the pan immediately and set aside to cool.
2. Prepare the Onion: Thinly slice the red onion. If you find the flavour of raw onion too strong, you can soak the slices in a bowl of cold water for 10 minutes. This mellows their bite. Drain them well and pat them dry before adding to the salad.
3. Make the Vinaigrette: In a small bowl or a glass jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic (if using), salt, and pepper. I find that shaking everything vigorously in a jar is the best way to create a well-emulsified dressing. This can be made a day or two in advance.
4. Assemble the Salad Base: In a large salad bowl, combine the thoroughly dried baby spinach, the cooled toasted pecans, the dried cranberries, and the sliced red onion. You can prepare the salad to this point a few hours ahead; just cover and refrigerate.
5. Add the Feta: Just before you're ready to serve, gently crumble the feta cheese over the salad ingredients in the bowl. I like to leave some larger chunks for texture and visual appeal.
6. Dress and Serve: Give the vinaigrette one last good shake. Drizzle about half of the dressing over the salad and toss gently to coat everything lightly. Add more dressing as needed until you're happy with the coverage. Serve immediately.

Notes

The Maple-Balsamic Vinaigrette can be made up to two days in advance; just shake well before use. For a milder onion flavor, soak the slices in cold water for 10 minutes.

I truly hope this Christmas Cranberry Spinach Salad finds a place on your holiday table this year. It’s a recipe born from a love of fresh, vibrant flavours and the joy of sharing good food with the people who matter most. It’s my go-to for adding a bit of brightness to the festive feast, and I know it will be a welcome addition to yours too. If you try it, please let me know how it turned out in the comments below. Happy cooking!

All my best,
Sara Gomez