Mixing up a big helping of cranberry salad provides a much needed break from indulgent foods and cheese and sausage we eat here in Wisconsin, but like cheese and sausage, cranberries are a food of the Badger State- and a healthy food too! Cranberries and spinach provide antioxidants, vitamin C, and fiber just to name a few of the health benefits. Walnuts contain omega-three fatty acids, and blue cheese- well, it’s still cheese- but since the blue stuff is so strong in flavor you can use less of it compared to more mild cheese. So believe it or not, you can eat Wisconsin and still eat healthy! Click “continue reading” to see the recipe.

Cranberry Salad

Serves 8

1 bag baby spinach

1 cup dried cranberries, recommended: Urban Processing Dried Cranberries

3/4 cup shelled walnuts

3/4 cup blue cheese crumbles, recommended: Buttermilk Blue Cheese by Roth Kase

Your favorite vinaigrette salad dressing- balsamic vingrette, raspberry vinagrette, or of course, cranberry vingrette would all be great with this salad.


1. Put first 4 ingredients (spinach, cranberries, walnuts, and cheese) in a bowl and toss.

2. Serve with vinaigrette on the side.

Salad Tips:

  • You could mix the dressing in with the salad, but I like to serve mine on the side since it allows guests to add as much or as little as they like, and it prevents the salad from getting soggy.
  • I prefer my salad on a plate so I can make a perfect bite without having to search around in the bowl.  With bowls I inevitably get toppings all over the table.
  • This salad would also be tasty with almonds or pistachios instead of the walnuts.