Cranberry Almond Spinach Salad with Sesame Seed Dressing
June 8, 2016
The other day I looked at the thermometer outside my kitchen window and it read 100°F.
Clearly, I need a new thermometer.
And yet, even if it isn't that hot out (to be honest today it’s actually pretty chilly), it's definitely been getting warm enough that my water consumption is starting to increase dramatically while I almost lost my appetite — okay not really but you know what I mean, right?
We’re entering that time of the year when a light and fresh salad is exactly what (and all) I need.
Enters this Cranberry Almond Spinach Salad with Sesame Seed Dressing.
This salad you guys is life-changing.
Like no kidding.
And I know you’re probably looking at recipe’s ingredient list and wondering what the fuss is all about.
I mean a mere three ingredients plus some dressing and I’m labeling this “life-changing”.
Trust me though when I say that everyone, I mean EVERYONE I’ve made this for RAVES about it and each and every time asks for the recipe.
Believe or not, I’ve almost gotten more compliments on this salad than anything I’ve ever made. The flavors are just wonderful, and the buttered almonds with the dried cranberries definitely make the salad.
But you have to make the dressing, if not you’re completely missing the point. Without the amazing sesame seed dressing it’s a salad; but with the dressing it’s like THE salad.
On top of that it also makes a great looking presentation. Elegant and delicious.
Wait, did I just say “elegant”? Oh my…
Anyways this is really one of the best salads I've ever made. Go make some...
Cranberry Almond Spinach Salad with Sesame Seed Dressing Print this recipe!
Adapted from AllRecipes
1 tablespoon butter
½ cup almonds, sliced or whole
8 oz / 225 gr baby spinach
½ cup dried cranberries
4 tablespoons olive oil
1 tablespoon honey
2 tablespoons white vinegar
1 small shallot, minced
¼ teaspoon paprika
1 tablespoon apple cider vinegar
1 tablespoon sesame seeds, toasted
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a bowl or glass mason jar whisk together olive oil and honey, until honey has dissolved. Stir in white vinegar, shallot, paprika, apple cider vinegar, sesame, and poppy seeds (if using). Mix until well combined.
Add spinach, almonds, and cranberries to a large bowl (or single serving bowls). Drizzle with sesame seed dressing and serve immediately.
One serving yields 295 calories, 23 grams of fat, 23 grams of carbs, 4 grams of protein.