Cranberry and Almond Salad

Updated: Jan 28, 2021

Cranberry and Almond Salad
General Information
  • Salads
  • Savory
  • 7 minutes
  • Vegan
  • Gluten-Free
  • 3-4 servings


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


Famed for their ability to treat urinary tract infections, cranberries also add a burst of flavor to this healthy salad. Topped crunchy almonds, healthy fat-rich avocado, and a tangy homemade dressing, this salad will leave you nourished and fully satisfied.

  1. In a saucepan, roast almonds over a medium heat until lightly toasted, stirring occassionally. Remove saucepan from heat.(3 minutes)
  2. In a jar whisk sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Close the lid and give it a good shake.(2 minutes)
  3. Place spinach on the plate, top it with avocado, almonds, and cranberries. Drizzle with the dressing and enjoy.(2 minutes)

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