Spinach Salad with Cranberries
This spinach salad with cranberries is my favorite way to turn simple greens into something restaurant-worthy at home. It’s fresh and bursting with flavors with red onions, dried cranberries, and grilled chicken!
Table of Contents
Why I Love This Recipe
I’m always in the mood for a salad that’s fresh, colorful, and full of flavor, and this one checks every box.
- The mix of tangy goat cheese and crunchy candied pecans is completely irresistible. Plus, the cranberries takes it to the next level, like in my orzo salad.
- Adding juicy grilled chicken makes it feel like a full, satisfying meal instead of just a side.
- The balsamic vinaigrette ties everything together with its rich, slightly sweet tang. I also use it in my maple glazed carrots to add extra richness!
- It’s the kind of salad that’s so good, I could happily eat it for lunch every single day.
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Key Ingredients and Substitutions
- Baby leaf spinach: Tender and fresh base for the salad. Mixed greens can be used for more variety.
- Goat cheese crumbles: Creamy and tangy flavor that pairs well with sweet and savory ingredients. Feta can be used for a saltier bite.
- Grape tomatoes: Juicy and slightly sweet. Cherry tomatoes or sliced regular tomatoes work too.
- Red onions: Adds a crisp, sharp bite. For a milder flavor, use shallots or soak the onions in cold water before adding.
- Dried cranberries: Sweet and tart balance. Dried cherries or raisins can be used instead.
- Candied pecans: Crunchy and sweet. Toasted almonds or walnuts make a good substitute.
- Grilled chicken: Adds protein and makes the salad more filling. Grilled shrimp or turkey slices can also be used.
- Balsamic vinaigrette: Brings a tangy, slightly sweet finish that ties everything together.
How to Make Spinach Salad with Cranberries
Preparation
Wash and pat dry the spinach leaves. Slice the red onions and halve the grape tomatoes. Measure out the remaining ingredients so they’re ready to assemble.
Step 1 – Layer the Base
Place the spinach in a large bowl or on a serving plate. Scatter the grape tomatoes and sliced red onions evenly over the top.
Step 2 – Add Flavor & Texture
Sprinkle the goat cheese crumbles, dried cranberries, and candied pecans across the salad.
Step 3 – Add Protein
Arrange the grilled chicken slices or chunks on top of the salad.
Step 4 – Dress & Serve
Drizzle with balsamic vinaigrette just before serving, tossing lightly if desired.
Lynette’s Tip
Swap the grilled chicken for leftover rotisserie chicken to save time while still keeping the salad hearty and flavorful.
More Salad Recipes You’ll Enjoy
Spinach Salad with Cranberries
Ingredients
- 1 Cup baby leaf spinach
- 3 Tablespoons goat cheese crumbles
- 10 grape tomatoes
- 2 Tablespoons red onions sliced
- 2 Tablespoons dried cranberries
- 1/4 Cup candied pecans
- 1/2 Cup grilled chicken
- 1 Tablespoon balsamic vinaigrette
Instructions
- Place the baby spinach in a small salad bowl or on a serving plate.
- Scatter the goat cheese crumbles, grape tomatoes, sliced red onions, dried cranberries, and candied pecans evenly over the spinach.
- Add the grilled chicken on top.
- Drizzle with balsamic vinaigrette and toss gently to combine, or serve with the dressing on the side.
Notes
Variations and Substitutions:
- Add Fresh Fruit: Include sliced strawberries, apple wedges, or mandarin oranges for extra sweetness and freshness.
- Switch the Greens: Use mixed baby greens, arugula, or romaine for a different texture and flavor.
- Change the Cheese: Try feta, blue cheese crumbles, or shaved Parmesan instead of goat cheese for a new flavor combo.
Nutrition
Recipe FAQs
Fresh cranberries are more tart and less sweet. If you use them, consider tossing them in a little honey or maple syrup first.
Simply leave out the grilled chicken or replace it with roasted chickpeas, tofu, or extra nuts for protein.
Add extra grilled chicken, avocado slices, or quinoa for more protein and healthy fats.
