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Cranberry Pecan Spinach Salad

 Cranberry Pecan Spinach Salad
I came across this recipe one year when I was looking for a special salad for the holidays. —Deb Murata, Carmichael, California
6-8 ServingsPrep/Total Time: 10 min.


  • 4 cups packed torn fresh spinach
  • 1/2 cup dried cranberries
  • 1/2 medium red onion, sliced and separated into rings
  • 1/2 cup pecan pieces, toasted
  • 1/4 cup crumbled blue cheese
  • 1/4 cup olive oil
  • 2 to 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • Salt and pepper to taste


  • In a large bowl, combine the spinach, cranberries, onion, pecans and
  • blue cheese. In a small bowl, whisk the oil, vinegar, garlic, salt
  • and pepper until blended. Drizzle over salad and toss to coat. Serve
  • immediately. Yield: 6-8 servings.