Cranberry Spinach Salad with Fig Balsamic Vinaigrette Recipe

Spinach Salad with Cranberries and Fig Balsamic Dressing

Recipe provided by Kimberly Schlapman

View the video tutorial for this dish.

• Difficulty: Easy
• Serves: 4 people
• Duration: 5 min
• Active Time: 5 min

Nutritional Information Per Portion

• Portion Size: 1 of 4 servings
• Calories: 564
• Total Fat: 45 g
• Saturated Fat: 5 g
• Carbohydrates: 37 g
• Dietary Fiber: 7 g
• Sugar: 24 g
• Protein: 9 g
• Cholesterol: 0 mg
• Sodium: 353 mg

Ingredients

• 1/4 cup fig balsamic vinegar
• 1/2 cup olive oil
• Salt and pepper to taste
• One 6-ounce package baby spinach
• 1 cup dried cranberries
• 1 cup roasted sliced almonds

Instructions

1. Pour the fig balsamic vinegar into a small mixing bowl and gradually whisk in the olive oil until the mixture becomes emulsified. Season to taste with salt and pepper.
2. In a large mixing bowl, combine the spinach, dried cranberries and roasted almonds with a portion of the vinaigrette. Mix thoroughly and transfer to serving plates.

Recipe Details and Variations

This straightforward yet elegant salad brings together fresh greens with sweet and tart elements. The fig balsamic vinaigrette serves as the perfect complement to the crisp spinach and chewy cranberries, while roasted almonds add a delightful crunch and nutty flavor that elevates the overall dish.

Protein Enhancements: Transform this salad into a more substantial main course by incorporating grilled chicken, crumbled goat cheese, or toasted seeds.

Dressing Variations: A touch of Dijon mustard adds complexity, while fresh herbs like thyme or rosemary introduce Mediterranean notes. Some prefer adding maple syrup or honey to enhance the sweetness that complements the fig element.

Greens Customization: Mix in arugula for a peppery note, add spring greens for a milder alternative, or incorporate fresh kale for heartier texturethough kale may require slightly longer marinating time with the dressing to soften properly.

Textural Variety: Swap almonds for walnuts, pecans, candied nuts, pumpkin seeds, or pine nuts to create different flavor profiles and textures.

Seasonal Fruit Options: Fresh pear slices work wonderfully during fall months, while fresh berries can replace or supplement cranberries in summer. Apple slices add refreshing crispness, and pomegranate arils provide both tartness and visual appeal.

Make-Ahead Advantages: The vinaigrette can be prepared several hours in advance and stored at room temperature. Wash and dry greens ahead of time, but combine all components shortly before serving to maintain optimal texture and prevent wilting.

Dietary Flexibility: This naturally vegetarian recipe is vegan-friendly when prepared without cheese additions and gluten-free compliant. The nutritional profile offers a balanced combination of healthy fats from olive oil, fiber from spinach and cranberries, and protein from almonds.

Serving Options: While traditionally served chilled or at room temperature, some prefer to slightly warm the vinaigrette before tossing, which brings out deeper flavors in the fig and balsamic components. Whether you're preparing a casual family dinner or hosting an elegant gathering, this salad offers the perfect balance of simplicity and sophistication for any occasion.