Winter Spinach Salad

Spinach topped with pecans, cranberries and maple vinaigrette puts fresh salad back on the table this winter.
Spinach topped with pecans, cranberries and maple vinaigrette puts fresh salad back on the table this winter.

Seasonal Spinach Salad

Spinach topped with pecans, cranberries and maple vinaigrette puts fresh salad back on the table this winter.

“Winter salad” may sound like an oxymoron, but cold weather doesn’t mean the end of green salads using fresh ingredients. Vitamin-rich leafy greens like kale, spinach, swiss chard and endive are readily available, root crops are abundant and year round fruit and nut crops are positively begging to brighten up crisp, fresh salads even in the coolest months. Topped with dressings using seasonal flavors, green salads become an unexpected and welcome addition to the cool weather menu.

Our recipe for spinach salad puts a seasonal spin on fresh greens with the addition of toasted pecans, goat cheese and vibrant pickled cranberries. Classic vinaigrette gets an upgrade with a splash of maple syrup, adding an unmistakable cool-weather comfort, completing this refreshing alternative to the heavy or starchy sides usually associated with winter dining.

And if great taste wasn’t enough, the cheerful colors of this fresh cool-weather salad make a striking addition to any table, especially during the holidays.

Spinach Salad with Pecans, Cranberries and Goat Cheese

  • 8 ounces fresh spinach
  • 1 large carrot, grated
  • 1/2 cup toasted pecans
  • 1/2 cup pickled cranberries
  • 1/2 cup goat cheese, crumbled
  • 1/3 cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2/3 cup olive oil

Toss spinach with grated carrot.

Top with pecans, cranberries and goat cheese.

To make dressing: 

Combine vinegar, maple syrup, mustard, salt and pepper in blender.

With blender running, slowly add olive oil until fully combined.

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