Festive Spinach Salad with Pecan and Cranberry Dressing Recipe

There’s something truly refreshing about a salad that sings with the flavors of the season — that’s exactly why I adore this Christmas Spinach Salad with Pecan Cranberry Vinaigrette Recipe. It’s crunchy, sweet, tangy, and perfectly festive, making it a standout at any holiday table.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Christmas Spinach Salad with Pecan Cranberry Vinaigrette Recipe
• Top Tip
• How to Serve Christmas Spinach Salad with Pecan Cranberry Vinaigrette Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Christmas Spinach Salad with Pecan Cranberry Vinaigrette Recipe

Ingredients & Why They Work

The ingredients to this Christmas Spinach Salad with Pecan Cranberry Vinaigrette Recipe are simple but thoughtfully chosen. Each component adds its own texture and flavor — from the tender baby spinach to the tangy goat cheese, and the sweet bursts of mandarin oranges paired with crunchy toasted pecans and juicy pomegranate arils.

• Extra virgin olive oil: This is the base for your vinaigrette—choose a good quality one for a smooth, fruity finish.
• Dijon mustard: Acts as an emulsifier in the dressing and adds mild sharpness that cuts through the sweetness.
• Honey: Sweetens naturally and balances the tartness of lime and cranberries.
• Freshly squeezed lime juice: Gives the dressing a bright, zesty note that lifts the whole salad.
• Baby spinach: Tender and nutrient-dense, it’s a perfect leafy green base that won’t overpower the other flavors.
• Pecan halves: Toasted for crunch and nuttiness, some chopped to spread texture throughout.
• Dried cranberries: Chewy sweet-tart bites that complement the vinaigrette and fresh fruit.
• Mandarin oranges: Fresh, juicy segments contribute vibrant color and natural sweetness.
• Goat cheese: Creamy and tangy, it adds richness and character to the salad.
• Pomegranate arils: Jewel-like bursts that brighten every forkful with a pop of flavor and color.

Make It Your Way

I love experimenting with this Christmas Spinach Salad with Pecan Cranberry Vinaigrette Recipe by swapping out nuts or cheese depending on what’s in season or what my guests prefer. It’s fun to personalize it to your tastes or dietary needs!

• Variation: I’ve tried using walnuts instead of pecans for a slightly earthier crunch, and it didn’t disappoint. Feel free to use feta instead of goat cheese if you prefer milder cheese.

Step-by-Step: How I Make Christmas Spinach Salad with Pecan Cranberry Vinaigrette Recipe

Step 1: Whisk Together Your Dressing

I start by combining extra virgin olive oil, Dijon mustard, honey, and freshly squeezed lime juice in a mason jar. Then, I whisk it with a fork until it’s nicely emulsified — you want it smooth and slightly thickened. Taste it and add more lime juice if you want a brighter zing. This dressing is what really ties the salad together, so don’t rush it!

Step 2: Toast Your Pecans

While the dressing marinates, I toast the pecan halves on a dry skillet over medium heat for about 3-5 minutes until fragrant and golden. Be sure to stir often to prevent burning. Toasted pecans deepen in flavor and add a lovely crunch to the salad.

Step 3: Assemble the Salad

I like to assemble this salad individually for a special touch. Start by laying baby spinach in each bowl, then scatter dried cranberries, fresh mandarin orange segments, crumbled goat cheese, and pomegranate arils on top. Finally, sprinkle with the toasted pecans — reserve some chopped ones to distribute texture evenly.

Step 4: Drizzle and Serve

Just before serving, I drizzle the pecan cranberry vinaigrette over each salad bowl. If you prefer, toss everything gently in a large bowl (except the pecans and pomegranate) with the dressing, then top with nuts and arils to keep their crunch and color vivid.

How to Serve Christmas Spinach Salad with Pecan Cranberry Vinaigrette Recipe

Garnishes

I usually finish with a few extra pomegranate arils and some finely chopped toasted pecans on top—these add that festive sparkle and crunch every time. Sometimes I toss a few microgreens in for extra color and elegance.

Side Dishes

This salad pairs beautifully with roasted chicken or turkey, making it a perfect side for holiday dinners. I’ve also served it alongside warm, crusty bread and smashed garlic potatoes for a comforting spread that guests never forget.

Creative Ways to Present

For special occasions, I like to serve this salad in clear glass bowls so the vibrant colors shine through. You can also layer the ingredients in mason jars ahead of time for pretty portable options when entertaining. Adding a sprig of fresh rosemary on top adds a subtle festive aroma too.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad ingredients separate from the dressing and nuts. Store spinach and fruit in an airtight container in the fridge for up to two days. Toss with dressing right before serving again to maintain freshness and texture.

Freezing

This salad isn’t great for freezing because ingredients like spinach and citrus lose their texture. I’d recommend prepping and enjoying it fresh for the best experience.

Reheating

Since it’s a fresh salad, reheating isn’t necessary. If you want the flavors melded more, let the salad sit for 10-15 minutes with dressing before serving. But trust me, eating it fresh is where it truly shines.

Final Thoughts

I hope this Christmas Spinach Salad with Pecan Cranberry Vinaigrette Recipe brings a fresh, festive touch to your holiday meals. It’s one of those recipes I find myself reaching for again and again because it’s easy, colorful, and totally satisfying. Give it a try—you might just find your new seasonal favorite!

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