Recipe courtesy of Kimberly Schlapman

Cranberry Spinach Salad with Fig Balsamic Vinaigrette

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
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1/4 cup fig balsamic vinegar

1/2 cup olive oil

Salt and pepper

One 6-ounce bag baby spinach

1 cup dried cranberries

1 cup toasted slivered almonds


  1. Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper. 
  2. In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.