Plant-based Spinach Cranberry Walnut Salad

This is a quick, easy and delicious way to eat spinach. This salad is always a hit when the ladies come over for lunch, along with my Step it up a Notch Cranberry Muffins. This recipe is a great go-to when trying to increase your plant-based foods. Hope you like it!

Lightly toast walnuts in a dry pan for about three minutes. Remove from heat and let cool.

Take a fork and break up 1/4th of an 8 ounce package of feta cheese, then add it to spinach.

Add cranberries and cooled walnuts. Next mix dressing ingredients together. Just before serving, add dressing and toss lightly.

Plant-based Spinach Cranberry Walnut Salad

Difficulty: easy
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♥ Ingredients ♥

1 5oz box of spinach
1/2 cup to 2/3 cups walnuts, your preference on the amount
2 ounces organic feta cheese, crumbled
1/2 cup dried cranberries
Dressing:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Inglehoffer stone ground mustard
fresh ground pepper to taste

– Lightly toast walnuts in a dry pan for about three minutes. Remove from heat and let cool.
– In a large bowl add spinach, feta cheese, cranberries, and cooled walnuts.
– Whisk together until well blended: olive oil, balsamic vinegar, honey, mustard, and pepper.
– Add dressing to salad right before serving. Toss lightly.