Cranberry Spinach Salad

A healthy salad great for Thanksgiving!


  • 1/2 cup toasted pecans
  • 1/2 cup unsweetened dried cranberries
  • 6 cups baby, organic spinach - cleaned thoroughly
  • 1/4 cup white sugar [can substitute honey, maple syrup, stevia]
  • 3 tablespoons chopped onion
  • 1/4 cup white wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil


  1. Toast pecans lightly in oven. Set aside to cool
  2. Combine sugar, vinegars and olive oil. Add paprika. Set aside
  3. In a bowl, combine spinach, onion, pecans, cranberries
  4. Serve . Have dressing on the side so each guest can add as much as they like

Optional additions: sesame seeds, poppy seeds, chia seeds, toasted sliced almonds, pecans, different lettuce types... you get the idea.


226 calories, 22g total fat, 0 mg cholesterol, 17mg sodium, 98mg potassium, 9g carbs, 2g protein