Meanwhile, toast the pistachios in a skillet over medium-low heat until lightly toasted, about 4-5 minutes. Keep a close watch on them as they can burn easily. Remove and let cool.
Remove dish towel and add cranberries, feta and cooled pistachios to salad.
Place all ingredients for the dressing in a jar with a tight fitting lid and shake vigorously.
Toss salad with desired amount of dressing. Serve warm or room temperature.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2019/01/29/warm-spinach-salad-brussels-sprouts-feta-toasted-pistachios/