Christmas Cranberry Spinach Salad

This colorful Christmas cranberry spinach salad has become my signature dish for holiday gatherings. With sweet dried cranberries, crisp baby spinach, and a nutty crunch from toasted almonds, this salad always brightens the table and disappears within minutes. A zesty homemade vinaigrette ties everything together and makes every bite pop with flavor.

I first brought this to a family Christmas potluck and watched the bowl empty even faster than grandma’s famous cookies. It turned into a yearly tradition and now friends ask me for the dressing recipe every December.

Ingredients

• Baby spinach: tender mild green that soaks up the tangy dressing Choose bright unblemished leaves for freshness
• Dried cranberries: juicy tart contrast and a pop of festive color Use a good quality brand that is slightly plump
• Toasted almonds: slivered or sliced provide great crunch and extra richness Toast them lightly for best flavor and keep extras for snacking
• Olive oil: adds body and healthy richness I like Colavita extra virgin for a clean fruity taste
• White wine vinegar and apple cider vinegar: both bring tang and balance with different brightness Make sure your bottles are fresh and clear
• Granulated sugar: a touch of sweetness to counter the tang opt for unbleached if you have it
• Honey: smooth golden sweetness and thicker texture locally sourced honey is always a treat
• Chopped shallot: mild aromatic for subtle sharpness Mince very finely so nobody gets a big bite
• Toasted sesame seeds and poppy seeds: add a lovely crunch plus a subtle nutty flavor Use fresh seeds with no bitterness

Instructions

Prepare the Dressing:

Whisk together the white wine vinegar apple cider vinegar and sugar in a small bowl or jar until the sugar fully dissolves This is your sweet tangy foundation. Add the olive oil honey chopped shallot toasted sesame seeds and poppy seeds to the bowl Whisk or shake until everything is well combined and the dressing looks slightly creamy with no separation Set it aside for the flavors to meld.

Assemble the Salad Ingredients:

Pour the fresh baby spinach into a wide salad bowl Add the toasted almonds and dried cranberries over the top Gently toss with your hands to distribute the cranberries and nuts among the spinach leaves.

Dress and Serve the Salad:

Right before serving drizzle all of the prepared vinaigrette over the salad Use salad tongs or clean hands to toss everything together until each leaf looks shiny and evenly coated Taste and if you want add an extra sprinkle of cranberries just before serving.

Every year as I slice the almonds and see the red cranberries scattered over green spinach I think of snowy Christmas mornings growing up My favorite ingredient is the honey because it rounds out the vinaigrette and reminds me of baking cookies with my kids earlier in the day It is little details like that which make this salad special every holiday

Storage Tips

If you want the salad to stay crisp prepare the dressing and salad ingredients separately and chill both When ready to serve toss together Avoid dressing early as spinach wilts quickly Leftover dressed salad will keep in the fridge up to one day only but undressed components stay fresh for three to four days Almonds may soften a bit over time but stay tasty

Ingredient Substitutions

You can swap toasted pecans or walnuts for the almonds or use roasted pumpkin seeds if you want a nut free salad Goat cheese or crumbled feta is wonderful sprinkled over the top If you do not have poppy seeds just skip them or try a hint of chia for texture

Serving Suggestions

This salad shines at Christmas dinner but also pairs perfectly with roasted chicken or as part of a brunch spread For potlucks simply double the recipe and bring the dressing in a jar to toss at the last minute I love serving it in a clear glass bowl so everyone sees those beautiful colors

Cultural and Seasonal Notes

While rooted in Western holiday tradition this combination borrows flavors from Mediterranean kitchens where fresh greens nuts and tangy dressings are beloved Try this same salad with spring strawberries or autumn pears for a versatile year round favorite

Seasonal Adaptations

Use fresh pomegranate seeds instead of dried cranberries for winter sparkle Add thinly sliced apples for a crisp fall version Swap baby spinach with baby kale for extra earthiness

Success Stories

Friends tell me they made this for New Years brunch and every guest asked for the recipe My aunt once added toasted sunflower seeds and little orange segments which became her house specialty I always hear compliments on how light and refreshing it tastes compared to heavier holiday foods

Freezer Meal Conversion

While you cannot freeze salads like this you can freeze extra dressing in a jar Just shake well after thawing and taste for seasoning before using Chopped nuts and cranberries also freeze well in little bags for last minute prep

This festive salad brings color and flavor to your table with minimal prep. Make it once and it just might become a new holiday tradition.

Recipe FAQs

→ Can fresh cranberries be used instead of dried?

Fresh cranberries are quite tart and may not offer the same sweetness as dried. For balance, consider tossing fresh cranberries with a little sugar and briefly roasting, or stick to dried for a chewy texture and natural sweetness.

→ What’s a good substitute for almonds?

Try pecans, walnuts, or sunflower seeds for a different crunch and flavor. Toasting the nuts or seeds enhances their aroma and adds depth to the dish.

→ Can the dressing be prepared in advance?

Absolutely. The dressing can be made up to several days ahead and refrigerated. Just shake or whisk before using to re-emulsify.

→ Is it possible to make this salad nut-free?

For a nut-free version, replace almonds with roasted seeds such as pumpkin or sunflower. These provide satisfying crunch and are allergy-friendly alternatives.

→ How long does the assembled salad stay fresh?

The greens remain crisp for best texture if dressed just before serving. If dressed too early, spinach may wilt; keep components separate until ready to serve for optimal freshness.

→ Can spinach be substituted?

Baby kale, arugula, or mixed greens can be used in place of spinach if desired, offering slightly different flavors and textures to suit your preference.