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This Cranberry Mushroom Spinach Salad with Lemon Basil Vinaigrette combines baby spinach leaves, dried cranberries, fresh mushrooms, chickpeas, and crumbled bacon, all tossed with a lemon basil dressing. This dish is easy to throw together and serves as the perfect lunch or dinner!

Cranberry Mushroom Spinach Salad with Lemon Basil Vinaigrette

Print Recipe
Course Salad
Cuisine American
Keyword salad recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Gayle

Ingredients

  • 4 cups baby spinach
  • 1 cup fresh sliced raw mushrooms
  • 1 cup chickpeas drained, rinsed and patted dry
  • 5 slices bacon cooked, drained, and crumbled
  • ¼ cup dried cranberries

FOR THE LEMON BASIL VINAIGRETTE

  • ¼ cup fresh lemon juice juice from about 1 lemon
  • ½ cup olive oil
  • 1 tablespoon honey
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried basil
  • Pinch garlic powder

Instructions

  • In a large bowl, combine the spinach, mushrooms, chickpeas, bacon, and cranberries.
  • To make the dressing, in a medium bowl, combine the lemon juice, olive oil, honey, sea salt, pepper, basil, and garlic powder. Whisk until combined.
  • Pour over salad just before serving.