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Cranberry-Sesame Spinach Salad

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

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
Cranberry-Sesame Spinach Salad Recipe photo by Taste of Home

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

  1. In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat.
  2. 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.
Editor's Note: This recipe can be easily doubled to serve 4.

Nutrition Facts

1-1/4 cups: 257 calories, 21g fat (3g saturated fat), 5mg cholesterol, 207mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 3g protein.

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