Cranberry Almond Spinach Salad

Minoo served the Fettuccine with Mushroom Cream Cheese Alfredo Sauce with a side salad of Cranberry Almond Spinach Salad.


The Cranberry Almond Spinach Salad has a nice balance of sweet and sour plus chewiness from the dried cranberries and crunchiness of the toasted almonds.


  • 1 tablespoon butter
  • 3/4 cup slivered almonds
  • 1 pound spinach, rinsed and torn into bite-sized pieces or 1 box of pre-washed baby spinach
  • 1 cup dried cranberries
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons poppy seeds
  • 1/2 cup granulated sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil


Source: this recipe is adapted from Jamie Oliver

Serves 8


Cranberry-Almond-Spinach-Salad-2In a medium saucepan, melt butter over medium heat.

Cook and stir almonds in butter until lightly toasted.

Remove from heat, and let cool.

Cranberry-Almond-Spinach-Salad-3In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
Cranberry-Almond-Spinach-Salad-5In a large bowl, combine the spinach with the toasted almonds and cranberries.

Add the dressing to the salad just before serving.

Toss well.

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