Hey y'all! If you're searching for a vibrant, fresh, and flavor-packed salad that is as beautiful as it is delicious, this Cranberry Spinach salad with Cashews and Goat Cheese is your new go-to. With sweet-tart dried cranberries, creamy tangy goat cheese, crunchy cashews, and crisp baby spinach all tossed in a simple homemade vinaigrette, it's the perfect dish for holiday gatherings, lunches, or a quick weekday dinner. Let's get cooking!
Why You'll Love This
- The combination of creamy goat cheese, crunchy cashews, and sweet dried cranberries creates an irresistible texture and flavor medley.
- This salad is vibrant and beautiful—perfect for wowing guests or brightening up everyday meals.
- It's quick to prepare, taking just 15 minutes from start to finish.
- A homemade vinaigrette adds zing while allowing you to control the ingredients.
- It’s gluten-free, vegetarian, and easy to adapt for various dietary needs.
Ingredients
- 6 cups baby spinach (washed and dried)
- ¾ cup dried cranberries
- ½ cup roasted unsalted cashews
- 4 oz goat cheese (crumbled)
- ¼ small red onion (thinly sliced)
- ¼ cup extra virgin olive oil
- 2 ½ tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Directions
Step 1: Make the Vinaigrette
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until well blended and emulsified.
Step 2: Assemble the Salad Base
In a large salad bowl, add the baby spinach, then top evenly with sliced red onion, dried cranberries, and roasted cashews.
Step 3: Add Goat Cheese
Crumble goat cheese over the top of the salad. For best texture, do this just before serving.
Step 4: Toss and Serve
Drizzle the vinaigrette over the salad right before serving. Toss lightly to combine, ensuring everything is evenly coated. Serve immediately for peak freshness!
Notes
- For extra crunch, toast the cashews in a dry pan over medium heat for 2-3 minutes until fragrant.
- The vinaigrette can be made up to 4 days in advance and stored in the fridge.
- If you prefer a milder onion flavor, soak the red onion slices in cold water for 10 minutes before adding to the salad.
Variations
- Add Protein: Top with grilled chicken, shrimp, or tofu for a hearty entrée salad.
- Nut-Free Option: Swap cashews for toasted pumpkin seeds or sunflower seeds.
- Switch Cheeses: Use feta or blue cheese for a different flavor profile.
Required Equipment
- Large salad bowl
- Small mixing bowl or jar (for vinaigrette)
- Whisk or fork
- Measuring cups and spoons
- Salad tongs or large spoon
Storage Instructions
This Cranberry Spinach Salad with Cashews and Goat Cheese is best enjoyed fresh, but you can store undressed salad leftovers in an airtight container in the refrigerator for up to 2 days. Store the vinaigrette separately in a sealed jar for up to 4 days. Toss together just before serving to maintain crispness.
Suggested Pairings & Serving Recommendations
- Serve alongside grilled chicken, salmon, or turkey for a complete meal.
- Pairs beautifully with a crusty baguette or a bowl of hearty soup.
- Perfect as a starter for festive holiday dinners or as a light lunch year-round.
Pro Tips
- Use chilled goat cheese for neater crumbles and less mess.
- Dress and toss salad just before serving to prevent sogginess and keep greens crisp.
- For a splash of extra color, toss in a handful of sliced strawberries or pomegranate seeds.
FAQ
- Can I make this salad ahead of time?
- Yes! Prep all the components ahead and store separately; toss together with vinaigrette just before serving.
- Is there a way to make this salad vegan?
- Absolutely—replace the goat cheese with vegan cheese or avocado and use maple syrup instead of honey in the dressing.
- What type of goat cheese works best?
- Soft, fresh goat cheese is ideal for this salad, but you can also use herbed varieties for extra flavor.
Prep Time: 10 minutes
Total Time: 15 minutes
Serves: 4
Ingredients
- 6 cups baby spinach (washed and dried)
- ¾ cup dried cranberries
- ½ cup roasted unsalted cashews
- 4 oz goat cheese (crumbled)
- ¼ small red onion (thinly sliced)
- ¼ cup extra virgin olive oil
- 2 ½ tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
-
1In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until well blended and emulsified.
-
2In a large salad bowl, add the baby spinach, then top evenly with sliced red onion, dried cranberries, and roasted cashews.
-
3Crumble goat cheese over the top of the salad. For best texture, do this just before serving.
-
4Drizzle the vinaigrette over the salad right before serving. Toss lightly to combine, ensuring everything is evenly coated. Serve immediately for peak freshness!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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