5 from 3 votes
Spinach, Pine Nut, Cranberry, and Feta Salad with a White Balsamic Vinaigrette
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
10 mins
Servings:
4
Course:
Side Dish
Cuisine:
American
Ingredients
White Balsamic Vinaigrette:
- ¼ cup white balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 1 garlic clove, minced
- honey to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Spinach Salad:
- 4 baby spinach
- 2 tbsp pine nuts toasted
- ¼ onion Side Note: If the onion is too strong, soak the slices in ice water for a few minutes, red, sliced
- 1-2 tbsp dried cranberries to taste
- feta cheese crumbled
- black pepper freshly cracked, 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.
Cup of Yum
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.