Cranberry Spinach Salad

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Serves 6-8 servings
Prep time

Everyone loves this salad every time I make it, and it’s perfect any time of year.

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  • 1 Tablespoon
  • 3/4 Cups
    slivered almonds
  • 1 Pound
    spinach, rinsed and torn into bite-size pieces
  • 1 Cup
    dried cranberries
  • 2 Tablespoons
    toasted sesame seeds
  • 1 Tablespoon
    poppy seeds
  • 1/2 Cup
  • 2 Teaspoons
    minced onion
  • 1/4 Teaspoon
  • 1/4 Cup
    white wine vinegar
  • 1/4 Cup
    cider vinegar
  • 1/2 Cup
    vegetable oil


  1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

  2. 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.

  3. In a large bowl, combine the spinach with the toasted almonds and cranberries.


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