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Cranberry-Sesame Spinach Salad

 Cranberry-Sesame Spinach Salad
For a feast or any occasion, we love this snappy fall salad that balances sweet and sour with good crunch from almonds and sesame seeds. —Stephanie Smoley, Rochester, Minnesota
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 teaspoon butter
  • 2 tablespoons slivered almonds
  • 2-1/2 cups fresh baby spinach
  • 2 tablespoons dried cranberries
  • DRESSING:
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons toasted sesame seeds
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon salt
  • Dash paprika

Directions

  • In a small skillet, heat butter over medium heat. Add almonds; cook
  • and stir until lightly browned. Remove from heat.
  • Place spinach and cranberries in a bowl. In a small bowl, whisk
  • dressing ingredients until blended. Add to salad and toss to coat.
  • Sprinkle with toasted almonds. Serve immediately. Yield: 2 servings.
Editor's Note: This recipe can be easily doubled to serve 4.
Nutritional Facts: 1-1/4 cups salad equals 257 calories,

2 of 2

Cranberry-Sesame Spinach Salad (continued)

Nutritional Facts: 21 g fat (3 g saturated fat), 5 mg cholesterol, 207 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein.