Jamie's Cranberry Spinach Salad Recipe - Allrecipes.com
Jamie's Cranberry Spinach Salad Recipe
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Jamie’s Cranberry Spinach Salad
Make a healthy spinach salad with a tangy, tasty vinaigrette. See more
  • READY IN 20 mins

Jamie's Cranberry Spinach Salad

Recipe by  

"Everyone I have made this for RAVES about it! It's different and so easy to make!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  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 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.
  3. In a large bowl, combine the spinach with the toasted almonds and cranberries.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2004

When I saw this recipe's ingredients, I wondered what the fuss was about. Today, as I eat yesterday's wilted leftovers from a Tupperware container at 9am in the morning, I thought I'd write a review! I make this salad all the time now. I use spinach and other greens. I use toasted (10 minutes in 350 oven - no butter) pine nuts now insead of the almonds and will never go back - they are perfect for this salad. I add one container of blue cheese (a must for us - perfect blend of flavors). I use one 6 oz package Craisins. I've never used the poppy seeds - but the toasted sesame seeds (also at 350 for 10 minutes) are a must. I may or may not use dried minced onion. Toss all dressing ingredients in a container with a lid - and shake! This salad has been a hit with everyone I've served it to - dinner party, Easter lunch, dinner at home. It is so easy and easy to transport, too - just add the dressing once you get to where you're going. Try it - I bet you'll love it!!

 
Most Helpful Critical Review
Apr 17, 2012

I'm sure this salad was delicious, but I couldn't bring myself to make it as published, instead dressing it with something far less sweet. Since the sugar content isn't part of the nutritional info, you might find it enlightening to know that it contains a whopping 174 g (that's a full cup's worth) of sugar, or 2T per serving, assuming you used sweetened dried cranberries. If you managed to find unsweetened cranberries, you can reduce that figure to a "mere" 96 grams. Having as much or more sugar than your average cupcake qualifies it as more of a dessert. Because salads are typically thought of as healthy, you should know what your'e getting into with this one! Rating is for recipe as published, not with adjustments.

 
Jan 22, 2004

WOW! AWESOME! TIME saver tips: use Paul Newman's balsamic vinagrette instead of making your own dressing. MONEY saving tip: use "Craisins" dried cranberry fruit instead of regular dried cranberries. Use can of mandarin oranges instead of poppy seeds. THIS WAS A HIT!

 
Jan 22, 2004

Wow, fantastic! I used Craisins and only 1/4 cup sugar. I also used light olive oil instead of vegetable and toasted the sesame seeds and almonds in the oven at 350 for 10 minutes to cut out the butter. Added gorganzola cheese and it was gobbled up at a potluck - they pratically licked the bowl! Thanks for the great recipe.

 
Jan 22, 2004

I have made this about 4 times. Each and every time, someone asks for the recipe. This is a delicious and especially pretty at Christmas time with the green leafy spinach and red dried cranberries. Dried cranberries are very expensive when purchased in the grocery store. Buying a large quantity at Costco, Sams Club, etc saves money on this item; and the cranberries keep for so long on the shelf. Easy to make! Toasting the almonds is crucial for flavor - don't miss that step.

 
Nov 03, 2008

Great recipe - very festive and quite tasty. Even non-salad eaters liked this one. I stuck to the recipe and was very happy with it. (I never understand when someone rates a recipe that they make significant changes to - please rate the recipe as is! If your changes are fabulous, submit the recipe on its own and then let us try it and review. Okay, I'm off my soapbox now.)

 
Jan 22, 2004

This salad really is as great as everyone says, although I used a different dressing... Try pureeing a cup of raspberries (frozen ones are fine!) with a tablespoon of sugar, 1/2 cup of peanut oil, a teaspoon of poppy seeds, and 3 tablespoons of balsamic vinegar for a light, fruity dressing. I also substituted walnuts for the almonds and added a good bit of feta cheese. (I never can stick to a recipe-- I can't help but personalize!) Overall, this is a GOOD salad!

 
Jan 06, 2004

Fantastic! The only changes I made is I cut the sugar down to 1/4 cup, and the oil to 1/4 cup as well. I will be making this alot!

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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