Cranberry and Almond Salad

Updated: Oct 02, 2020

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

Ingredients

  • Spinach
    Spinach
  • Avocado
    Avocado
  • Almond
    Almond
  • Cranberry
    Cranberry
  • Onion
    Onion
  • California Poppy
    California Poppy
  • Canola Oil
    Canola Oil
  • Vinegar
    Vinegar
  • Apple Cider Vinegar
    Apple Cider Vinegar
  • Sesame
    Sesame
  • Paprika
    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

Directions

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.