Cranberry Spinach Salad



  • 1 tablespoon butter
  • 3/4 cup almonds, 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
  • 1/4 cup olive oil


  1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
  3. 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.


8 servings

Adapted from:

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  • Nutrition Tip

    We've all seen Popeye eat spinach and grow stronger, but did you know that spinach was also helping him protect against cancer and other diseases?

    Researchers have identified at least 13 different flavonoids and carotenoids in spinach, which work as antioxidants and as anti-cancer agents. In studies on laboratory animals, spinach extracts have slowed down cell division in stomach cancer cells and reduced growth of skin cancer.

    cranberry spinach salad nutrition facts 
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