This Spinach Pasta Salad with Feta and Cranberries is a vibrant and flavorful dish that combines sweet, savory, and tangy elements. Featuring fresh baby spinach, chewy dried cranberries, creamy feta cheese, and crunchy nuts, all tossed with pasta and a light balsamic dressing, this salad is perfect for meal prep, potlucks, or as a refreshing side dish. Packed with fiber, healthy fats, and protein, it’s as nutritious as it is delicious!
Ingredients
(Serves 4-6)
For the Salad:
8 oz (225g) pasta (penne, bowtie, or rotini work well)
3 cups fresh baby spinach, roughly chopped
½ cup dried cranberries
½ cup crumbled feta cheese
¼ cup (30g) chopped walnuts or pecans (toasted for extra flavor)
¼ small red onion, thinly sliced
For the Dressing:
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder (optional, for extra flavor)
Instructions:
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Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Drain, rinse with cold water to stop the cooking process, and let it cool.
Step 2: Make the Dressing
4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, pepper, and garlic powder (if using) until well combined.
Step 3: Assemble the Salad
5. In a large mixing bowl, combine the cooled pasta, spinach, dried cranberries, red onion, and nuts.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Add the crumbled feta cheese and mix lightly.
Step 4: Serve
8. Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld.
Nutritional Information
(Per Serving – Based on 6 Servings)
Calories: ~320 kcal
Protein: ~7g
Carbohydrates: ~38g
Fiber: ~3g
Fats: ~16g
Sugar: ~10g
Notes & Tips
Make It Gluten-Free: Use gluten-free pasta.
Make It Vegan: Substitute dairy-free feta or omit the cheese.
Extra Crunch: Add toasted sunflower seeds or pumpkin seeds.
Storage: Keeps well in the fridge for up to 3 days. Store the dressing separately if preparing ahead.
Customize It: Add grilled chicken, chickpeas, or avocado for extra protein and texture.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! Store it in the fridge, but add the dressing just before serving to keep the spinach fresh.
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