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Fresh Spinach Salad with Eggs, Chili Pepper, and Sweet Cranberries

Bright spinach leaves, sweet cranberries, and salty feta pop together.
Sliced eggs and a zingy balsamic vinaigrette make it feel complete.
A gentle chili kick and a nutty crunch finish every bite.

lunch ⏱ 25 min 220 kcal / portion 18.0 g carbs / portion (estimated) vegetarian eggmilk

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Fresh Spinach Salad with Eggs, Chili Pepper, and Sweet Cranberries
v6 · rb0e705f985 20260727Z1751 1 piece egg 42.5 g spinach leaf 0.25 pieces chili pepper 7.4 g cranberry balsamic vinaigrette to taste place eggs in saucepan with cold water 🍳 ⏱ 8-10 min bring to a boil, then cook eggs ⏳ cool in ice water, then peel and slice eggs 🔪 rinse and pat dry spinach leaves 🔪 chop chili pepper, removing seeds if desired 🌀 combine spinach, chopped chili, and sweet cranberries add sliced boiled eggs to salad 🌀 season salad 🌀 toss salad 🍽 top with feta cheese or toasted nuts Spinach Salad 🥗 salt to taste black pepper to taste feta cheese to taste nut to taste salt, black pepper balsamic vinaigrette feta cheese, nut
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Preparation steps

  1. place eggs in saucepan with cold water
  2. bring to a boil, then cook eggs 8-10 min
  3. cool in ice water, then peel and slice eggs
  4. rinse and pat dry spinach leaves
  5. chop chili pepper, removing seeds if desired
  6. combine spinach, chopped chili, and sweet cranberries
  7. add sliced boiled eggs to salad
  8. season salad
  9. toss salad
  10. top with feta cheese or toasted nuts

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