Spinach & Arugula Salad with Marinated Onion, Feta, Cranberry, and Candied Pecans

You are looking at my new favorite salad. It’s been so cold here the past few days so I recently made soup for dinner and decided to pair it with a green salad. I really love the combination of spinach and arugula so I tossed them together with our favorite vinaigrette then topped the salad with lots of marinated red onion, chunks of feta cheese, dried cranberries, and candied pecans. YUM! This salad was so good! It has a wonderful salty, sweet, tangy, crunchy combination that makes me very happy – the rest of the family thought it was tasty too.

How to Make a Spinach & Arugula Salad with Marinated Onion, Feta, Cranberry, and Candied Pecans

Make the marinated red onion by combining the seasoned rice vinegar, pinch of sugar, and pinch of crushed red pepper flakes together in a jar; stir well then seal with lid and place into the refrigerator for at least 1 hour.

Make the vinaigrette by combining the vegetable oil, olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl; whisk until well combined. Set aside to allow flavors to mingle.

Make the salad by combining the spinach and arugula together in a large bowl. Whisk the vinaigrette well then drizzle, to taste; toss until evenly coated. Place on a serving plate then top with marinated onion, feta cheese crumbles, dried cranberries, and candied pecans. Season with freshly cracked black pepper, to taste. Serve immediately. Enjoy.

Spinach & Arugula Salad with Marinated Onion, Feta, Cranberry, and Candied Pecans

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Total Time: 60 minutes for marinating the onions - 5 minutes to make: 1 hour hour 5 minutes minutes

Servings: 4

Author: Pam - For the Love of Cooking

Ingredients

Marinated Red Onion:

• ½ red onion, sliced thinly
• ¼ cup seasoned rice vinegar
• Pinch of sugar, to taste
• Pinch of crushed red pepper flakes, to taste

Vinaigrette:

• 2 tbsp vegetable oil
• 2 tbsp olive oil
• 3 tbsp seasoned rice vinegar
• 1 tbsp red wine vinegar
• 1 clove of garlic, minced
• Pinch of sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Other Ingredients:

• 2 cups baby spinach
• 2 cups arugula
• Feta cheese crumbles, to taste
• Dried cranberries, to taste
• Candied Pecans, to taste

Instructions

• Make the marinated red onion by combining the seasoned rice vinegar, pinch of sugar, and pinch of crushed red pepper flakes together in a jar; stir well then seal with lid and place into the refrigerator for at least 1 hour.
• Make the vinaigrette by combining the vegetable oil, olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl; whisk until well combined. Set aside to allow flavors to mingle.
• Make the salad by combining the spinach and arugula together in a large bowl. Whisk the vinaigrette well then drizzle, to taste; toss until evenly coated.
• Place the salad on a serving plate then top with marinated onion, feta cheese crumbles, dried cranberries, and candied pecans. Season with freshly cracked black pepper, to taste. Serve immediately. Enjoy.

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