Cranberry and Almond Salad

Cranberry and Almond Salad
  • Type
  • Difficulty
  • Flavor
  • Estimated Time
    7 Minutes


  • Onion
  • Cranberry
  • California Poppy
    California Poppy
  • Avocado
  • Spinach
  • 2 teaspoons of Onion (minced)
  • 1 cup of Cranberry (dried)
  • 1 tablespoon of California Poppy (seeds)
  • 1/2 cup of Canola Oil (vegetable)
  • 1/2 cup of White Sugar
  • 1/4 cup of Vinegar (white wine)
  • 1/4 cup of Apple Cider Vinegar
  • 2 tablespoons of sesame seeds (toasted)
  • 1/4 teaspoon of Paprika
  • 1/2 Avocado (sliced)
  • 1/2 pound of Spinach (rinsed, torn into bite size pieces)
  • 3/4 cups of Almond (blanched, slivered)


Famed for their ability to treat urinary tract infections, such as cystitis, cranberries are also succulent and high in vitamin C, adding a burst of flavor to this nutritious almond salad.

  1. In a saucepan, cook and stir almonds over a medium heat until lightly toasted. Remove saucepan from heat.(3 minutes)
  2. In a mixing bowl, whisk sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.(2 minutes)
  3. Toss with spinach just before serving. To serve, arrange in a bowl and top with almonds, avocado, and cranberries.(2 minutes)

This salad is best eaten immediately so that the spinach remains leafy and fresh.