Cranberry Spinach Salad

October 12, 2016

Two little twin boys lying in autumn leaves in colorful clothing. Happy siblings kids having fun in autumn forest or park on warm fall day. With hats and scarfs

Looking to mix up your traditional salad with recipe that is different, easy to make and everyone will rave about? Cranberries and Spinach rejoice!

- Prep 10 m

- Cook 10 m

- Ready in 20 m


- 1 tablespoon butter

- 3/4 cup almonds, blanched and slivered

- 1-pound spinach, rinsed and torn into bite-size pieces

- 1 cup dried cranberries

- 2 tablespoons toasted sesame seeds

- 1 tablespoon poppy seeds

- 1/2 cup white sugar

- 2 teaspoons minced onion

- 1/4 teaspoon paprika

- 1/4 cup white wine vinegar

- 1/4 cup cider vinegar

- 1/2 cup vegetable oil


- 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 medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

- In a large bowl, combine the spinach with the toasted almonds and cranberries.

Gather up the family after a nice healthy festive lunch. This salad is super quick and easy and is perfect to prep while enjoying your time on vacation. Try a cottage rental in Kawartha Lakes, cottage rental in Muskoka, or even try renting a chalet in Blue Mountain. There’s a plate waiting for you at our table. Don’t forget to include CanadaStays on your guest list.

Categories:   Travellers  

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