Cranberry Spinach Salad with Cashews and Goat Cheese Recipe
A refreshing and nutritious Cranberry Spinach Salad featuring tender baby spinach, roasted cashews, tangy dried cranberries, and creamy goat cheese, all tossed in a lightly sweet and zesty poppy seed dressing. Perfect as a light lunch or a vibrant side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 4 oz baby spinach
- 1/2 cup roasted cashews
- 1/4 cup dried cranberries
- 2 oz goat cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
Instructions
- Combine Salad Ingredients: In a large salad bowl, add the baby spinach, roasted cashews, and dried cranberries. Toss them gently to mix without adding the goat cheese at this stage.
- Prepare Dressing: In a small bowl, whisk together the olive oil, honey, freshly squeezed lemon juice, and poppy seeds until the dressing is well combined and slightly emulsified.
- Toss Salad with Dressing: Gradually pour the dressing over the salad ingredients, mixing gently to coat the spinach and other ingredients evenly. Add just enough dressing to your preference for flavor and moisture.
- Add Goat Cheese: Finally, sprinkle the crumbled goat cheese on top of the dressed salad, and serve immediately for the best flavor and texture.
Notes
- Use fresh baby spinach for the best texture and flavor.
- Roast cashews lightly if not pre-roasted to enhance nuttiness.
- Adjust the honey and lemon juice quantities to balance sweetness and acidity according to taste.
- For added crunch, consider adding thinly sliced red onions or cucumber slices.
- This salad is best served fresh but can be refrigerated for up to 1 day; add dressing right before serving to avoid sogginess.
