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

We recently had some stuffed shells for dinner and wanted a light and simple salad to pair them with. I found some baby spinach, toasted pine nuts, red onion, and feta cheese in the refrigerator then topped the salad with some dried cranberries and a homemade white balsamic vinaigrette. The ingredients of this spinach salad all paired so nicely together and tasted wonderful with the baked pasta. Simple food is the best food!

How to Make a Spinach, Pine Nut, Cranberry, and Feta Salad with a 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.

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.

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

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Prep Time: 10 minutes minutes

Course: Sides

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Ingredients

White Balsamic Vinaigrette:

• ¼ 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
• ¼ 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.

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