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 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 combination of salty, sweet, tangy, and crunchy flavors that makes me very happy. My whole family loved this flavorful salad and thought it paired nicely with some pork chops, roasted sweet potatoes, and roasted broccoli.

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

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

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

Prepare the marinated red onion by combining the seasoned rice vinegar, a pinch of sugar, and a pinch of crushed red pepper flakes in a jar, and stir well.

Seal it with the lid and refrigerate for at least 1 hour.

Prepare 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 in a small glass jar. Seal with a lid, and shake well. Set aside to allow flavors to mingle.

Prepare the salad by combining the spinach and arugula in a large bowl.

Whisk the vinaigrette well, then drizzle to taste, then toss until evenly coated.

To serve, place salad on a serving plate. Top with marinated onion, feta cheese crumbles, dried cranberries, and candied pecans. Season with freshly cracked black pepper, to taste.

Serve immediately. Enjoy.