Cranberry Spinach Salad With Fig Balsamic Vinaigrette

Country music group Little Big Town's Kimberly Schlapman shares her recipe for salad made with baby spinach, cranberries and toasted almonds dressed with fig vinegar and olive oil.
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Yield: 4 servings


  • ¼ cup fig balsamic vinegar
  • ½ cup olive oil
  • Salt to taste
  • Pepper to taste
  • One 6 ounce bag baby spinach
  • 1 cup dried cranberries
  • 1 cup slivered almonds, toasted


In a small bowl, whisk the balsamic vinegar and olive oil until emulsified.

Season with salt and pepper. In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.

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