Candied Cranberry Spinach and Feta Salad is a festive salad for any time of the year. Serve it as a side or as the main course with grilled veggies or meat.

Candied Cranberry Spinach and Feta Salad served in a red bowl

Whenever we have a family get together I am always asked to bring at least two things. Salad and dessert! Everyone seems to love my salads. I am more than excited to fill their request! I am a veggie lover and it seems that at most potlucks it is the thing I stick to.

This salad is simple and can go with a variety of dressings. I like it with a sweet vinaigrette but my family loves ranch (homemade or from the Garlic Knot). I also love to substitute the feta with goat cheese. My favorite goat cheese is cinnamon-cranberry! To make this a main course you can add grilled chicken, fish, zucchini, or eggplant. A festive salad for any occasion.
Enjoy! XOXO San

How do you make Candied Cranberry Spinach and Feta Salad?

  • Candy the cranberries by bringing coconut water to a full rolling boil in a small saucepan. After it has reduced slightly, add sugar and stir consistently until it returns to a boil.

  • Let it boil for a few minutes until it thickens. Add cranberries and remove from heat.
  • Stir until cranberries are well coated, let it sit for a couple of minutes.

  • With a slotted spoon remove cranberries onto a pan, plate or countertop. Sprinkle with sugar and let it sit until completely cool.
  • Clean and remove stems from spinach and set aside in a large salad bowl.
  • Top spinach with pepitas, almonds or pecans, feta cheese, and candied cranberries, set in fridge until ready to serve.

Find the Best Green Salad Recipes here!

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Candied Cranberry Spinach and Feta Salad

Prep: 20 minutes
Total: 20 minutes
Servings: 8 -10
Calories: 109 kcal
Candied Cranberry Spinach and Feta Salad is a festive salad for any time of the year. Serve it as a side or as the main course with grilled veggies or meat.

Ingredients
 

  • 10 ounces fresh spinach washed and stems removed
  • 1/4 cup pepitas
  • 1/2 cup feta cheese crumbled
  • 1/2 cup sliced almonds (pecans are also yummy!)
  • 1/3 cup purple onion finely diced
  • 6 ounces fresh cranberries
  • 2 tablespoons sugar
  • 1/2 cup coconut water

Instructions
 

  • Candy the cranberries by bringing coconut water to a full rolling boil in a small saucepan. After it has reduced slightly, add sugar and stir consistently until it returns to a boil.
  • Let it boil for a few minutes until it thickens. Add cranberries and remove from heat.
  • Stir until cranberries are well coated, let it sit for a couple of minutes.
  • With a slotted spoon remove cranberries onto a pan, plate or counter top. Sprinkle with sugar and let it sit until completely cool.
  • Clean and remove stems from spinach and set aside in a large salad bowl.
  • Top spinach with pepitas, almonds or pecans, feta cheese, and candied cranberries, set in fridge until ready to serve.
Calories: 109kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 8mgSodium: 149mgPotassium: 332mgFiber: 2gSugar: 5gVitamin A: 3375IUVitamin C: 13.6mgCalcium: 106mgIron: 1.5mg
Tried this recipe?Let us know what you think!

Kids review: Salad? Eating greens? Are you kidding? LOL. My little Cannon Bear, 3 years old, is the only who will eat salad without crying. Now the other kids will eat it but this is how I would describe that, a full serving of ranch dressing with a wee-tiny bit of salad. In fact, you can barely see green.

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15 Comments

  1. This sounds like the perfect salad, Sandra! I love everything about this! Pinned 🙂

    1. Thanks for linking up to Freedom Fridays – pinned to our board and shared on FB! 🙂

  2. This is a delicious salad. I love the sweet/savory and feta cheese combination. Thanks for sharing with Foodie Friends Friday 30 minute meals this week. I’ll be sharing this on my FB page on Saturday.

    1. Joanne – thank you! I will be sure to check it out and share in the social media love by Tweeting it and sharing on my FB page. 🙂 xoxo San THANK YOU!

  3. I usually don’t like fruit in my salads. Maybe candied pecans could add the sweetness the fruit usually does without being too sweet. Love your pics.

  4. Thanks for the candied cranberry recipe. I didn’t have any coconut water on hand. So, I simmered 1/4 cup shredded, dried coconut in the water. Then I strained it out. It smells yummy. I’m sure it will a success in my salad that we are bringing to a potluck.

    Happy holidays.

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