introduction
Delicious Christmas Cranberry Spinach Salad pairs crisp spinach, jewel-bright cranberries, and warm toasted almonds with a tangy-sweet vinaigrette for a holiday bite that balances rich mains beautifully.
The Story & Intro to Delicious Christmas Cranberry Spinach Salad
Holiday table, real moment
It started with a twinkly December dinner where the roast took center stage, but the Delicious Christmas Cranberry Spinach Salad vanished first and sparked requests for seconds before plates were cleared. The cranberries tasted like little bursts of cheer, the almonds crackled warm from the pan, and the sesame-kissed vinaigrette tied everything together with a bright, honeyed gloss. Since then, setting this salad beside prime rib and horseradish sauce became a ritual that makes the whole spread feel balanced, merry, and easy to love. When the shallot hits the bowl and the poppy seeds speckle the greens, it feels like the holidays have officially arrived.
Why the flavors just click
Spinach brings a tender, mild base, cranberries deliver sweet-tart contrast, and toasted almonds add buttery crunch that stands up to hearty mains without getting lost. The dressing blends white wine vinegar and apple cider vinegar for layered brightness, supported by sugar and honey for body, and olive oil for silky cling on each leaf. Toasted sesame seeds and optional poppy seeds add subtle nuttiness and a bakery-style finish that keeps every bite interesting from first forkful to last. Use this Delicious Christmas Cranberry Spinach Salad to cut through richness and refresh the palate between slices of roast and spoonfuls of au jus
Ingredients, Dressing, and Quick Assembly
Exact amounts and smart swaps
Build the Delicious Christmas Cranberry Spinach Salad with 16 oz fresh baby spinach, 1 cup sliced toasted almonds, and 1 cup dried cranberries for the festive base that pops on the plate. Whisk 1/4 cup white wine vinegar, 2 tbsp apple cider vinegar, 3 tbsp sugar, 1/2 cup olive oil, 3 tbsp honey, 1 tbsp finely chopped shallot, 2 tbsp toasted sesame seeds, and 1 tbsp poppy seeds (optional) for a bright, glossy vinaigrette that clings beautifully. Swap almonds for pistachios or pecans, cranberries for chopped dried cherries, or use avocado oil if you prefer a softer finish while keeping the Delicious Christmas Cranberry Spinach Salad flavor balanced. For a dairy-friendly twist, add crumbled feta or goat cheese right before serving to complement the sweet-tart notes without overwhelming the greens.
Fast assembly with timing tips
Toast almonds and sesame seeds in a dry skillet over medium heat for 2–4 minutes until fragrant, then cool to keep the spinach crisp once tossed. In a bowl, whisk vinegars, sugar, honey, and shallot, then stream in olive oil; stir in seeds and adjust sweetness or tang so the Delicious Christmas Cranberry Spinach Salad reads bright, not cloying. Combine spinach, cranberries, and almonds in a large bowl; dress lightly and toss just before serving so the leaves stay perky through the meal. If prepping ahead, keep greens, toppings, and dressing separate up to 24 hours; dress right at the table for the freshest texture and shine.
Delicious Christmas Cranberry Spinach Salad
Ingredients
- 16 oz fresh baby spinach
- 1 cup almonds sliced and toasted
- 1 cup cranberries dried
- 1/4 cup white wine vinegar
- 2 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- 1/2 cup olive oil
- 3 tablespoons honey
- 1 tablespoon shallot finely chopped
- 2 tablespoons sesame seeds toasted
- 1 tablespoon poppy seeds optional
Instructions
- Step 1: Prepare the Prime Rib Roast
- Begin by preparing a 6-pound prime rib roast.
- Season it with 30 grams of kosher salt, which is about 1% of the meat’s weight, at least 24 hours in advance to enhance its flavor.
- This dry brining process will ensure a well-seasoned roast.
- On the day of cooking, preheat your oven to 250°F (120°C) and adjust the oven rack to a low position to accommodate the roast.
- Remove the rib bones from the roast and tie them back onto the meat, which will help in even cooking.
- Allow the roast to sit at room temperature for 5 to 6 hours before cooking for more even heat distribution during roasting.
- Step 2: Brown Bones and Prepare Broth
- In a large pot, heat 3 tablespoons of olive oil over medium heat.
- Add 3 pounds of meaty bones, such as oxtails or neck bones, to the pot.
- Brown them on all sides for approximately 10-12 minutes to develop a rich flavor.
- Then, add 5 cloves of garlic, 2 large chopped carrots, 3 chopped ribs of celery, and 1 chopped onion to the pot, stirring to combine.
- Stir in 1 tablespoon of tomato paste and cook for an additional 10 minutes to deepen the color and flavor.
- Step 3: Deglaze and Simmer the Broth
- Pour in 1/2 cup of dry red wine and scrape the bottom of the pot to deglaze any browned bits.
- Add 6 cups of low-sodium beef stock and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add 2 sprigs of thyme and 1 bay leaf.
- Let this mixture simmer uncovered for the duration of the roast’s cooking time to develop a flavorful au jus.
- Step 4: Roast the Prime Rib
- Insert a meat thermometer into the center of the roast to monitor its internal temperature.
- Place the roast in the preheated oven and cook for approximately 3 hours, or until it reaches an internal temperature of 115°F for rare or 120°F for medium-rare.
- Once the desired temperature is achieved, remove the roast from the oven and tent it with foil.
- Allow it to rest for 20-30 minutes, which will help in redistributing the juices throughout the meat.
- Step 5: Prepare Horseradish Sauce
- While the roast is resting, prepare the horseradish sauce.
- In a bowl, combine 1 cup of sour cream, 5 tablespoons of prepared horseradish, 1 tablespoon of Dijon mustard, 2 teaspoons of Worcestershire sauce, and 2 tablespoons of mayonnaise.
- Mix until smooth and set aside to serve with the roast.
- Step 6: Finish and Serve the Roast
- After resting, place the roast under the broiler for 1-2 minutes on each side to achieve a nice brown crust.
- Once finished, remove the roast from the broiler and let it rest for a few minutes before slicing.
- Strain the au jus and, if desired, remove excess fat using paper towels or ice cubes.
- Slice the roast and serve it with the au jus and horseradish sauce to accompany your perfectly cooked prime rib.
Make-Ahead, Pairings, and Texture Secrets
Prep-ahead and storage plan
Keep the Delicious Christmas Cranberry Spinach Salad crisp by storing washed, fully dried spinach in a sealed container lined with paper towels for up to 24 hours. Toast and cool almonds and sesame seeds; portion cranberries; whisk dressing and refrigerate for up to 3 days, then bring to room temp and shake to re-emulsify before tossing. For transport, pack greens and toppings separately, carry the vinaigrette in a jar, and combine tableside so the leaves stay perky and glossy. If leftovers happen, store dressed salad up to 1 day for a marinated side; refresh with a handful of new spinach to revive texture.
What to serve it with
This salad sings next to prime rib with au jus and a creamy horseradish sauce because the acidity and honeyed notes cut through richness cleanly. It also pairs with roasted turkey, glazed ham, or salmon; add citrus segments or shaved parmesan when serving poultry or fish for a bright bridge. For a vegetarian spread, plate it with mashed sweet potatoes, balsamic Brussels sprouts, and a wild rice pilaf for a festive, satisfying balance of textures. Set the Delicious Christmas Cranberry Spinach Salad out first; it buys you time while mains rest and keeps guests nibbling happily.
Serving, FAQs, and Final Touches
- Serve it like a pro
Toss the Delicious Christmas Cranberry Spinach Salad lightly and plate it in a wide, shallow bowl so almonds and cranberries stay visible and every scoop gets the good stuff. Keep a little extra vinaigrette on the side for guests who like a brighter finish, and add a last-minute pinch of sesame seeds for sparkle and aroma. For balance beside rich mains, portion 1 to 1.5 cups per person; for a lighter first course, 3/4 cup works well and keeps the pacing festive. If adding cheese, crumble it over the top at the table so it stays creamy and doesn’t weigh down the greens in the bowl.
FAQs about this recipe
- Can I make the dressing less sweet? Yes—reduce honey to 2 tbsp and keep sugar at 2 tbsp, then taste and adjust with a splash more white wine vinegar for brightness in the Delicious Christmas Cranberry Spinach Salad.
- How do I keep spinach from wilting? Dry the greens thoroughly, cool toasted nuts before adding, and dress right before serving; keep extra dressing on the side for touch-ups at the table.
- What are the best nut and fruit swaps? Pecans or pistachios work beautifully, and chopped dried cherries or golden raisins add a juicy twist without throwing off the balance.
- Can I prep this a day ahead? Yes—store greens, toppings, and vinaigrette separately; assemble and dress just before serving for peak texture and sheen in the Delicious Christmas Cranberry Spinach Salad.
Conclusion
Delicious Christmas Cranberry Spinach Salad ties the whole holiday spread together with crisp greens, sweet-tart cranberries, toasty almonds, and a bright, honeyed vinaigrette that keeps every plate lively from first bite to last. With fast prep, make-ahead flexibility, and easy swaps, it pairs beautifully with prime rib, turkey, or salmon while keeping guests refreshed between rich courses.
