Candied Cranberry Spinach and Feta Salad

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.

Prep Time 20

Total Time 20

Servings -10

Calories 109kcal

Author Sandra

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.

Nutrition