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

We had stuffed shells for dinner and wanted a light, simple salad to serve with it. After looking through the fridge, I made this spinach, pine nut, cranberry, and feta salad with a white balsamic vinaigrette recipe. The combination of ingredients in this spinach salad paired so nicely and tasted wonderful with the baked stuffed shells and crusty bread. Simple food is the best food!

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

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, to taste
• Freshly cracked black pepper, to taste

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 in a dish. Season with sea salt and freshly cracked pepper to taste. Whisk until well combined; set aside to let flavors mingle.

Place the spinach in a bowl, then add the toasted pine nuts, red onion, and dried cranberries.

Whisk the vinaigrette 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.