Spinach, Pine Nut, Cranberry, and Feta Salad with a White Balsamic Vinaigrette
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5 from 1 vote

Spinach, Pine Nut, Cranberry, and Feta Salad with a White Balsamic Vinaigrette

Prep Time10 mins
Course: Sides
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

White Balsamic Vinaigrette:

  • 1/4 cup white balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 1 clove of garlic, minced
  • Honey, to taste
  • Sea salt and freshly cracked pepper, to taste

Spinach Salad:

  • 4 cups baby spinach
  • 2 tbsp toasted pine nuts
  • 1/4 red onion, sliced Side Note: If the onion is too strong, soak the slices in ice water for a few minutes
  • 1-2 tbsp dried cranberries, to taste
  • Feta cheese crumbles
  • Freshly cracked black pepper, to taste

Instructions

White Balsamic Vinaigrette:

  • Make the white balsamic vinaigrette by combining the white balsamic vinegar, olive oil, vegetable oil, minced garlic, and honey together in a dish then season with sea salt and freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
    Side Note: We like a tangy vinaigrette. Use less vinegar if you prefer a less tangy vinaigrette. 

Spinach Salad:

  • Place the spinach in a bowl then add the toasted pine nuts, red onion, and dried cranberries. 
  • Whisk the vinaigrette really well then drizzle a bit on the salad, to taste. 
  • Toss the salad with tongs until evenly coated in the vinaigrette then top with feta cheese crumbles and freshly cracked black pepper. Serve immediately. Enjoy.