Cranberry Salad + Almonds + Blue Cheese

Serves: 4



  • 3/4 cup almonds, sliced and toasted
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries (soaked in apple juice, not sugar, if available)
  • 1/2 cup blue cheese, crumbled


  • 2 tbs toasted sesame seeds
  • 1 tbs poppy seeds
  • 1 tbs honey
  • 2 tsp minced red onion
  • 1/4 tsp paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil


  1. In a saucepan, lightly toast the almonds for 5-6 minutes.
  2. Combine all of the dressing ingredients into a blender and blend until smooth.
  3. Toss the dressing with the spinach, just before serving.
  4. Place spinach on 4 plates and top with the toasted almonds, cranberries, and blue cheese.

Variations & Notes:

  • You can also use pine nuts instead of almonds (cook for 10 minutes in a 350 degree oven).

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