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.
Servings: 8 -10
- 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