Hydrate cranberries with boiling water, drain and reserve.
Lightly brown pine nuts and walnuts or hazelnuts, moving continuously over low heat.
In a skillet, heat the olive oil over medium heat, saute onion; add garlic and allow to cook one minute more. Lower heat, add cranberries, all nuts, and spinach; stir until lightly cooked. Season with salt and pepper to taste.
Serve warm or at room temperature, with lettuce if desired.