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Cranberry Walnut Spinach Salad with Honey Ginger Dressing

This cranberry walnut salad is made with fresh spinach, sweet cranberries, walnuts, and avocado. Topped with a homemade honey ginger dressing, it's a sweet and satisfying light lunch!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: Gluten Free, Salad, Vegan
Servings: 4 servings
Author: Nikki



  • 4 cups baby spinach
  • 1/2 cup dried cranberries
  • 2 avocado rip and cut into cubes
  • 1 cup natural walnuts
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped cilantro


  • 2 tablespoons of red wine vinegar
  • 2 teaspoons coconut oil
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons raw honey
  • 1/4 inch piece of fresh ginger peeled and grated
  • Pink salt and pepper to taste


For the Salad

  • Toss all ingredients in a large serving bowl. Set aside.

For the Dressing

  • Melt coconut oil in a medium sauce pan then remove from heat.
  • Add in remaining ingredients stir until combined then set aside to cool.
  • Serve over salad right away*


* Coconut oil hardens at room temperature so make sure you use the dressing right away!