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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 Time20 mins
Total Time20 mins
Course: Salad
Servings: 8 -10
Calories: 109kcal
Author: Sandra


  • 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


  • 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: 109kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 149mg | Potassium: 332mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3375IU | Vitamin C: 13.6mg | Calcium: 106mg | Iron: 1.5mg