Christmas Cranberry Spinach Salad (Easy Holiday Side Dish)
This festive cranberry spinach salad is the perfect holiday side dish! Fresh baby spinach, sweet dried cranberries, crunchy toasted almonds, and a homemade vinaigrette come together in just 15 minutes. Light, colorful, and full of flavor, it’s a beautiful addition to your Christmas dinner table and pairs wonderfully with any holiday main.
Equipment
- Large salad bowl
- Whisk or mason jar
- Small Skillet
- Measuring spoons and cups
- Serving tongs
Ingredients
- 16 oz fresh baby spinach (about 10–12 cups)
- 1 cup dried cranberries
- 1 cup sliced almonds, toasted
- 2 tbsp sesame seeds, toasted
- 1 tbsp poppy seeds (optional)
- ¼ cup white wine vinegar
- 2 tbsp apple cider vinegar
- 3 tbsp granulated sugar
- ½ cup olive oil
- 3 tbsp honey
- 1 tbsp shallot, finely minced
Instructions
- In a small bowl or mason jar, whisk together white wine vinegar, apple cider vinegar, and sugar until the sugar dissolves. Add olive oil, honey, minced shallot, toasted sesame seeds, and poppy seeds (if using). Whisk or shake until fully combined and emulsified.
- Heat a dry skillet over medium heat. Add sliced almonds and toast for 3–4 minutes, stirring frequently, until golden and fragrant. Remove from heat and cool.
- In a large salad bowl, add baby spinach, dried cranberries, and toasted almonds. Keep dressing separate until ready to serve.
- Drizzle homemade dressing over salad just before serving. Toss gently to coat evenly and serve immediately.