Cranberry Spinach Salad
A great simple spinach salad with the flavors of nutty roasted almonds, tart sweetness of dried cranberries tossed with a tangy vinegar and oil dressing full of sesame and poppy seeds. This is our go to, quick, easy and delicious. My wife nails this every time.
Ingredients
- 1 tablespoon unsalted butter
- ¾ cup almonds - blanched and slivered
- 1 lb. spinach - rinsed and torn into bite-size pieces
- 1 cup dried cranberries - (See note)
Dressing
- 2 tablespoon toasted sesame seeds
- 1 tablespoon poppy seeds
- ⅓ cup agave
- 2 teaspoon minced onions
- ¼ teaspoon paprika
- ¼ cup white wine vinegar
- ¼ cup cider vinegar
- ½ cup vegetable oil
Instructions
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
Notes
