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Overhead photo of spinach cranberry salad in a white bowl.

Spinach, Arugula, Cranberry and Walnut Salad

This Spinach Cranberry Salad loaded with sweet cranberries, goat cheese, walnuts, spinach and arugula makes a gorgeous addition to your holiday table!
5 from 2 votes
Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 4 Servings
Calories 165 kcal



  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 cup plus 2 tablespoons dried sweetened cranberries
  • 3 cups loosely packed baby spinach leaves
  • 1 1/2 cups loosely packed baby arugula
  • 1/2 cup shelled walnuts
  • 1/4 cup goat cheese crumbles
  • fresh cracked pepper and kosher salt


  • Combine olive oil, vinegar and 2 tablespoons cranberries in a food processor. Process until berries are finely chopped, about 30 seconds. Allow to set for 30 minutes at room temperature.
  • Pour dressing into the bottom of a salad bowl. Add in remaining ingredients. Season with salt and pepper.
  • Toss to combine and coat in dressing.


This salad is quick, easy, flavorful and best of all might bring a little more pretty to your Thanksgiving table than say, a log of cranberry "sauce". I'm just sayin'. Enjoy!


Calories: 165kcalCarbohydrates: 9.3gProtein: 3.6gFat: 13.6gSaturated Fat: 2gCholesterol: 1mgSodium: 77mgFiber: 2.2gSugar: 3.9g
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: arugula, cranberry vinagrette, Goat Cheese, nuts, salad dressing, side salad, Spinach, thanksgiving dinner, thanksgiving side dish, walnuts