Spinach salad with blueberries

Spinach and cranberry salad is a recipe that combines the freshness and sweet flavor of dried fruits with the soft texture of green leaves. Originating in the United States, this salad has become popular in several Latin American countries, where it is often found under similar names such as "spinach and cranberry salad" or simply "spinach and nut salad." It is common in regions where healthy and balanced cuisine is increasingly prominent, and it is appreciated for its combination of flavors and ease of preparation.

In different Latin American countries, this salad may include local ingredients or vary slightly in the dressing, but the base of spinach and cranberries remains constant. In Mexico, for example, it is often served with walnuts or fresh cheese, while in Argentina it is sometimes topped with seeds or tropical fruits. Its versatility and nutritional value have earned it a prominent place on lunch and light dinner menus.

How to Make Spinach and Cranberry Salad

To begin, carefully wash and dry the spinach to remove impurities and excess water.

Then, evenly divide the leaves among four salad plates, making sure each plate has a similar amount.

Next, top each plate with approximately 2 tablespoons of dried cranberries and thin slices of red onion, to give it a sweet and crunchy touch.

In a small glass bowl, combine the dressing ingredients: honey, lime juice, and Dijon mustard.

Finally, heat the dressing in the microwave on high for 1 minute or until warm, and then pour it over the salads just before serving.