Cranberry Spinach Salad
A bright, crunchy salad featuring tender spinach, chewy dried cranberries, and buttery toasted almonds, complemented by a sweet-tangy dressing.
Ingredients
Main Ingredients
- 1 Tbsp butter
- 1/3 cup sliced almonds
- 1 (10 oz / 280 g) package spinach, rinsed and torn (or baby spinach)
- 1/2 cup dried cranberries
Dressing Ingredients
- 1/4 cup vegetable oil
- 2 Tbsp sugar
- 2 Tbsp cider vinegar
- 2 Tbsp white wine vinegar
- 1 Tbsp toasted sesame seeds
- 1 1/2 tsp poppy seeds
- 1 tsp minced onion (very finely)
- 1/8 tsp paprika
Optional Ingredients
- Crumbled feta or goat cheese (adds creamy saltiness)
- Sliced apples or pears (fresh crunch)
- Red onion (thinly sliced, for sharper bite)
- Cooked chicken, turkey, or chickpeas (to make it a meal)
- Extra toasted seeds (sunflower or pumpkin seeds)
Instructions
Preparation
- Rinse spinach well and dry thoroughly (a salad spinner helps). Dry leaves hold dressing better and stay crisp.
- If using bunch spinach, tear into bite-size pieces. If using baby spinach, it’s ready as-is.
Toasting the Almonds
- Melt butter in a small saucepan over medium heat.
- Add sliced almonds and cook, stirring often, until lightly golden and fragrant, about 4–6 minutes.
- Immediately remove from heat and transfer almonds to a plate to cool.
Dressing
- In a bowl, whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika.
- Keep whisking until the sugar is mostly dissolved and the dressing looks slightly emulsified.
- Taste and adjust: Too tangy? Add 1 extra teaspoon sugar. Too sweet? Add 1–2 teaspoons vinegar. Want more punch? Add a pinch of salt.
Tossing / Finishing
- In a large bowl, combine spinach, dried cranberries, and toasted almonds.
- Drizzle dressing over the salad and toss gently until evenly coated.
- Serve immediately for the freshest texture.
Notes
Best texture: Dress the salad right before serving—spinach wilts quickly once dressed. Toasting tip: Stir constantly and watch closely; almonds go from golden to burnt fast. A tiny pinch of salt in the dressing makes the sweetness and tang pop. Common mistake to avoid: Adding warm almonds directly onto spinach can slightly wilt the leaves—cool them for a few minutes first. Optional substitutions: Olive oil works, but a neutral oil keeps the dressing classic and clean.