Spinach Salad with Cranberry Walnut Balsamic


  • 1 lb fresh baby spinach
  • 1/2 cup toasted walnuts or pecans
  • 1/2 cup dried cranberries
  • 3 tablespoons OTOT Blood Orange EVOO
  • 3 tablespoons OTOT Cranberry Walnut Balsamic Vinegar
  • Salt & Pepper to taste
  • 1/4 cup goat cheese


  1. Thinly sliced red onion rings (optional)
  2. Toast nuts in over for 2-3 minutes. Cool. Add cranberries and nuts to thoroughly washed and dried baby spinach. Season.
  3. Toss with vinaigrette. Break up goat cheese and sprinkle over leaves. Garnish with sliced onions.

Adapted Recipe from:

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