Cranberry and Almond Salad

Updated: Nov 27, 2018

Cranberry and Almond Salad
General Information
  • TypeSalads
  • DifficultyEasy
  • FlavorSavory
  • Estimated Time7 minutes


  • Onion
  • Cranberry
  • California Poppy
    California Poppy
  • Apple Cider Vinegar
    Apple Cider Vinegar
  • Sesame
  • Paprika
  • Avocado
  • Almond
  • 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 (toasted)
  • 1/4 teaspoon of Paprika
  • 1/2 Avocado (sliced)
  • 3/4 cups of Almond (blanched, slivered)
  • 1/2 pound of Spinach (rinsed, torn into bite size pieces)


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.