We all want Thanksgiving sides that sparkle without stealing our souls in the process. This Cherry Spinach Pasta Salad is the cheerful rebel that says, “yes, you can have flavor and leftovers, too.”
Bright cherries meet spinach, pasta, and a tangy balsamic kiss. It’s quick, fresh, and sneaks in all the Thanksgiving vibes without the drama.
That’s right—this salad looks fancy, dresses the table, and doesn’t demand a pied-à-terre in your oven. It’s a make-ahead marvel.
Stick around and you’ll learn how to pull this off with pantry staples and zero kitchen-causing drama. It’s salad, but with a holiday hug.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander for draining
- Two mixing bowls (one for dressing, one for salad)
- Sharp knife and cutting board
- Skillet or small sauté pan for toasting walnuts
- Whisk or small blender for dressing
- Measuring cups and spoons
- Serving tongs or a big salad fork
Nice-to-haves
- Food processor (optional, for emulsifying the dressing)
- Zester or microplane for lemon zest
- Citrus juicer or reamer for bright juice
- A sheet or parchment toasting for nuts (optional, but tidy)
Ingredients
You’re about to turn Thanksgiving leftovers into a zippy, crowd-pleasing pasta salad. It’s bright, sweet, and just the right amount of tart.
- 8 oz (225 g) pasta (bow-tie or fusilli work beautifully)
- 2 cups fresh spinach, roughly chopped
- 1 cup dried cherries, roughly chopped
- 1/2 cup crumbled feta or goat cheese
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup red onion, thinly sliced
- 1/3 cup balsamic vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon juice (optional, for brightness)
- 1 teaspoon honey or maple syrup (optional, for balance)
- Salt and black pepper to taste
Tip: Cook pasta to al dente and rinse briefly to stop the cooking; it will soak up dressing beautifully as it sits. That’s why this dish shines after a chill or two in the fridge.
Instructions
- Bring a salted pot of water to a boil. Cook the pasta until al dente. Drain in a colander and rinse briefly with cool water to stop cooking. Set aside to cool.
- In a dry skillet over medium heat, toast the walnuts until fragrant, about 3–4 minutes. Stir frequently to prevent scorching. Remove from heat and set aside.
- In a small bowl or blender, whisk together the balsamic vinaigrette, olive oil, lemon juice (if using), honey or maple syrup (if using), and a pinch of salt and pepper.
- In a large mixing bowl, combine the spinach, dried cherries, red onion, and cheese. Add the cooled pasta and toss to combine.
- Pour the dressing over the salad and toss until everything is evenly coated. Add the toasted walnuts and give it a final toss. Taste and season with extra salt and pepper if needed.
- Let the salad sit for 10–15 minutes to let flavors mingle. Serve at room temperature or chill briefly for a cooler bite.
Good to Know
This salad is forgiving and flexible. It shines with deli leftovers, but it also stands tall with fresh spinach and bright cherries. The dressing is simple, so you can tweak sweetness or acidity to your taste.
If you want a milder cherry note, swap in dried cranberries for a subtler tartness. For a crunchier version, add a handful of sliced celery or toast extra walnuts. And yes, you can absolutely make this a one-pan affair by toasting nuts in the same pot you’ll boil the pasta in—flavorful, efficient, and very “I meant to do that.”
Tips
Dress the salad just before serving to keep the pasta from soaking up dressing and turning soft.
Toast the walnuts for maximum crunch and nutty aroma—your kitchen will thank you with compliments and a chorus of “mmm.”
Store leftovers with dressing on the side if you plan to save it for tomorrow. The pasta will thank you for not turning into a soggy mess.
Variations
Gluten-free? Use your favorite gluten-free pasta. It’s a simple swap that doesn’t throw shade on flavor.
Cheese lovers, swap feta for blue cheese or goat cheese for a bolder bite. Or keep it classic with Parmesan shavings on top.
Protein boost? Add diced grilled chicken, turkey, or canned chickpeas to turn this into a satisfying main dish.
Serving Suggestions
Serve this as a bright crowd-pleaser alongside roasted turkey or to complement another veggie-forward course. It also pairs well with a crusty loaf of bread for mopping up all the goodies.
Garnish with extra chopped parsley or basil for color, and a light squeeze of lemon to wake up every spoonful.
