Cranberry Feta Bowtie Salad with Spinach Recipe
This Cranberry Feta Bowtie Salad with Spinach is a vibrant, refreshing pasta salad blending tender bowtie pasta with fresh baby spinach, peppery arugula, sweet dried cranberries and golden raisins, crunchy walnuts, and tangy crumbled feta cheese, all brought together with a luscious balsamic-honey Dijon dressing. Perfect for a quick lunch or a light dinner, this salad is as flavorful as it is colorful.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta and Greens
- 1 pound bowtie pasta
- 2 cups baby spinach
- 2 cups arugula
Dried Fruits and Nuts
- 1/2 cup dried cranberries
- 1/4 cup golden raisins
- 1/2 cup walnut halves
Cheese
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil
Instructions
- Cook the pasta: Cook 1 pound of bowtie pasta according to the package instructions until al dente. Once cooked, drain the pasta well.
- Cool the pasta: Spread the drained pasta out or rinse under cold water to cool it down and prevent further cooking, ensuring a perfect texture for the salad.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, 2 cups baby spinach, 2 cups arugula, 1/2 cup cranberries, 1/4 cup golden raisins, 1/2 cup walnut halves, and 1/2 cup crumbled feta cheese. Toss gently to combine all the ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/4 teaspoon ground black pepper, 1/4 teaspoon kosher salt, and 1/2 cup olive oil until the dressing is emulsified and well blended.
- Toss the salad: Pour your desired amount of the prepared dressing over the salad and gently mix to coat all ingredients without crushing the leaves or fruit.
Notes
- For best flavor, allow the salad to chill in the refrigerator for 15-20 minutes before serving so the dressing can meld with the ingredients.
- Walnuts can be toasted lightly in a dry skillet for extra crunch and deeper flavor.
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to substitute arugula with baby kale or mixed greens based on preference.
- Adjust the dressing amount to your taste preference; start with less and add more if needed.
