Fresh spinach salad with eggs, chili pepper, and sweet cranberries
Dive into this vibrant spinach salad featuring boiled eggs, spicy chili pepper, and juicy sweet cranberries, perfectly balanced for a nutritious and delicious meal.
Instructions
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Prepare the Boiled Eggs
- Place the eggs in a saucepan and cover with cold water by 1 inch.
- Bring to a boil over medium-high heat; once boiling, cover, turn the heat to low, and cook for 8 to 10 minutes.
- Remove from heat, drain, and cool in ice water. Once cooled, peel and slice the eggs.
- Prepare the Boiled Eggs
- Place the eggs in a saucepan and cover with cold water by 1 inch.
- Bring to a boil over medium-high heat; once boiling, cover, turn the heat to low, and cook for 8 to 10 minutes.
- Remove from heat, drain, and cool in ice water. Once cooled, peel and slice the eggs.
- Prepare the Salad Base
- Rinse the fresh spinach leaves and pat dry with a towel.
- Finely chop the chili pepper, removing seeds if less heat is desired.
- In a large salad bowl, combine the spinach, chopped chili, and sweet cranberries.
- Assemble the Salad
- Add the sliced boiled eggs to the salad.
- Drizzle with a dressing of your choice (a balsamic vinaigrette works well) and toss gently to combine.
- Voilà!
- Serve the salad immediately, optionally topped with crumbled feta cheese or toasted nuts for extra flavor and texture.
Recipe notes
- To reduce the salad's spiciness, remove the seeds from the chili pepper before adding it to the salad.
- Opt for a light dressing to allow the flavors of the salad ingredients to shine through.
- For a vegan option, omit the eggs and feta cheese or use suitable vegan substitutes.
Ingredients
Scaled from 1 serving
Measurement system
- 1 large egg
- 1½ ounces fresh spinach leaves
- ¼ of a small chili pepper (or to taste, depending on your spice preference)
- 1 tablespoon sweet dried cranberries
- Balsamic vinaigrette or dressing of your choice
- Pinch of salt and pepper to taste
- Crumbled feta cheese or toasted nuts (optional for garnish)