Ingredients:

  • 6 oz baby spinach, washed and dried
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, halves or pieces
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup red onion, very thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the walnuts in a dry skillet over medium heat. Shake the pan frequently for 3–5 minutes until the nuts smell nutty and look golden-brown. Remove immediately to prevent burning.
  2. Combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is thick and opaque.
  3. Place the baby spinach in the large salad bowl. Scatter the thinly sliced red onion, toasted walnuts, and dried cranberries evenly across the greens.
  4. Drizzle the dressing over the salad. Use tongs to gently toss the ingredients until the leaves are lightly coated. Top with crumbled feta cheese just before serving.