There’s something about the crunch of pecans, the tart burst of cranberries, and the fresh pop of spinach that just screams celebration. That’s why I’m excited to share this Festive Spinach Salad with Cranberries and Pecans Recipe, a salad that brings brightness and warmth to any holiday table.

A white bowl holds a colorful salad with three main layers. The bottom layer is fresh green spinach leaves, vibrant and smooth. On top of the spinach, bright orange mandarin slices are spread evenly around the bowl. The top layer is mixed with dark red pomegranate seeds, deep brown pecan halves, small dark dried fruits, and small crumbles of white cheese scattered over the salad. The bowl is placed on a white marbled surface with some pecans and pomegranate seeds outside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Spinach Salad with Cranberries and Pecans Recipe
Top Tip
How to Serve Festive Spinach Salad with Cranberries and Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Spinach Salad with Cranberries and Pecans Recipe

Why You'll Love This Recipe

What makes this Festive Spinach Salad with Cranberries and Pecans Recipe truly special is how effortlessly it combines fresh, seasonal ingredients into something that feels both elegant and approachable. I love serving it for holiday dinners and casual get-togethers alike because it always gets great reviews.

Balanced Flavors: The sweetness of mandarins and honey-sweetened dressing pairs perfectly with tart cranberries, offering a bright and fresh bite.
Crunch Factor: Toasted pecans bring a satisfying, nutty crunch that contrasts beautifully with the soft baby spinach.
Easy to Prepare: You can whip this up in about 20 minutes, which is perfect whether you’re prepping for a party or a quick dinner.
Versatile Presentation: Serve it tossed in a big bowl or artfully arranged in individual bowls for impressive plating.

This dish shows a close-up of a salad with several layers visible: the bottom layer is fresh green spinach leaves with a smooth texture; on top, there are bright orange tangerine segments that are shiny and juicy, scattered evenly; next, there are glossy red pomegranate seeds adding a gem-like brightness; along with dark reddish-brown pecan halves that have a textured surface; and small pieces of creamy white cheese sprinkled lightly across the salad, adding contrast. The salad has a slight glossy dressing that makes the ingredients look fresh and moist, all set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Festive Spinach Salad with Cranberries and Pecans Recipe plays a role in creating a layered flavor profile. Fresh spinach acts as the perfect base, mild but with enough texture to hold up under the juicy mandarins and savory goat cheese. When shopping, go for the freshest baby spinach you can find and pecans that are nicely toasted for that deep flavor.

Flat lay of fresh baby spinach leaves, toasted pecan halves and finely chopped pecans scattered beside them, dried cranberries in a small white ceramic bowl, peeled and segmented mandarin oranges arranged neatly, crumbled goat cheese in a separate small white bowl, bright pomegranate arils in another small white bowl, a small white bowl of extra virgin olive oil, a small white bowl of Dijon mustard, a small white bowl of honey, a whole lime cut in half showing juicy interior, and two whole uncracked brown eggs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Baby spinach: Tender, mild greens that hold up well and provide a fresh foundation.
Pecan halves (toasted): Adds a warm, nutty crunch; toasting releases oils that intensify flavor.
Dried cranberries: Brings a tangy-sweet pop to balance other flavors.
Mandarin oranges: Juicy segments that offer bright citrus notes and contrast.
Goat cheese (crumbled): Adds creamy tartness that mellows the sweetness.
Pomegranate arils: Jewel-like bursts of tart juice and beautiful color.
Extra virgin olive oil: For a rich, smooth dressing base.
Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
Honey: Sweetens the dressing naturally.
Fresh lime juice: Injects brightness and acidity to balance richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Festive Spinach Salad with Cranberries and Pecans Recipe is how easy it is to tweak it to your tastes. I often swap out goat cheese for feta when I want something a bit tangier, or add sliced apples for a crisp twist. Don’t be afraid to make it your own!

Variation: I once added some thinly sliced red onion for a little sharpness, which I found balanced the sweetness nicely.
Dietary swaps: For dairy-free versions, try skipping the goat cheese or using a plant-based cheese alternative.
Seasonal twists: In fall, swapping mandarins for apple slices or pears works beautifully while keeping that festive feeling.

Step-by-Step: How I Make Festive Spinach Salad with Cranberries and Pecans Recipe

Step 1: Whisk Up the Dressing

I start by combining the olive oil, Dijon mustard, honey, and freshly squeezed lime juice in a mason jar. Then I whisk vigorously with a fork until the dressing emulsifies into a smooth, glossy sauce. Add a little more lime if you like it tangier — I always do!

Step 2: Toast Your Pecans

Toasting pecans elevates their flavor dramatically. Just toss them in a dry skillet over medium heat and stir frequently until fragrant and slightly darker—this usually takes around 5 minutes. Watch closely to avoid burning!

Step 3: Assemble the Salad

I prefer layering the salad in individual bowls to give each serving a beautiful presentation. Start with a bed of baby spinach, then scatter dried cranberries, mandarin segments, crumbled goat cheese, and the toasted pecans. Finally, sprinkle pomegranate arils on top and drizzle generously with your homemade dressing.

Step 4: Toss or Serve As-Is

If you want to serve family-style, toss the spinach, cranberries, mandarins, and goat cheese with the dressing in a big bowl first. Then top with pecans and pomegranate arils for extra texture and sparkle.

Top Tip

From years of making this Festive Spinach Salad with Cranberries and Pecans Recipe, I’ve learned a few simple tips that'll boost your success and make your salad pop on the table.

Toast pecans just before assembling: Keeps them crunchy and flavorful instead of soggy.
Use fresh lime juice: Bottled lime can dull the brightness of your dressing.
Serve immediately after tossing: Spinach wilts quickly once dressed; keeping it fresh is key.
Adjust sweetness last: Taste your dressing before drizzling to balance honey and lime perfectly.

How to Serve Festive Spinach Salad with Cranberries and Pecans Recipe

festive spinach salad - Serving Suggestion

Garnishes

I always sprinkle a few extra pomegranate arils on top just before serving — they not only add vivid color but a juicy pop that guests love. Sometimes I add extra chopped pecans for crunch or a few mint leaves for a fresh herbal note.

Side Dishes

This salad pairs beautifully with roasted turkey, honey-glazed ham, or even a simple pasta main dish. When I made it last Christmas, we served it alongside garlic mashed potatoes and it was a real crowd-pleaser.

Creative Ways to Present

For more festive flair, try layering the ingredients in clear glass bowls so guests can see all the colors. Or serve in small mason jars for individual, grab-and-go portions at a party. I once sprinkled edible gold dust for a sparkling holiday touch that wowed my guests!

Make Ahead and Storage

Storing Leftovers

To keep leftovers fresh, store the salad components separately if possible: dressing in a jar and the salad without dressing in an airtight container. Dressed salad tends to get soggy after a few hours, so assembly right before serving is best.

Freezing

I don’t recommend freezing this salad because the delicate spinach wilts and the mandarin segments become watery upon thawing. The flavors and textures just don’t fare well with freezing.

Reheating

This salad is best enjoyed fresh and cold, so reheating isn’t necessary. If you have leftovers, just give the salad a gentle toss and enjoy it chilled the next day.

Frequently Asked Questions:

Can I substitute the spinach with other greens?

Absolutely! Baby kale or mixed salad greens work well in this recipe, just note the flavor and texture will vary slightly. Baby spinach is tender and mild, perfect to balance the other ingredients.

How long does the salad stay fresh after making?

This salad is best served immediately after assembly for the best texture. If stored in the fridge, the dressed salad may stay fresh for up to 24 hours, but the spinach can wilt and the nuts lose their crunch over time.

Can I prepare the dressing ahead of time?

Yes! The dressing actually tastes better after sitting for a few hours as the flavors meld. Just give it a good shake or whisk before drizzling over the salad.

What’s the best way to toast pecans?

Toast pecans in a dry skillet over medium heat for about 5 minutes, stirring often to prevent burning. You'll know they're done when they smell aromatic and turn slightly golden. Let them cool before adding to the salad.

Final Thoughts

I really cherish this Festive Spinach Salad with Cranberries and Pecans Recipe for how it brings simple, natural ingredients into a festive spotlight. It’s the kind of dish I turn to when I want to impress without stress, and it never disappoints. I’m confident it’ll become one of your favorites too — give it a try, and don’t forget to savor every vibrant bite!