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Almond Spinach Salad

"The crunch of candied California Almonds is combined with goat cheese, baby spinach and a tangy vinaigrette to make this fresh-tasting salad."
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servings 669 cals
Original recipe yields 4 servings


  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 50.1 g
  • 77%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. For vinaigrette, stir together mustard, garlic, sugar, lemon juice and vinegar in a medium bowl. Gradually whisk in olive oil until mixture is smooth and glossy.
  2. For candied almonds, preheat oven to 250 degrees F. Place a sheet of well-oiled foil on countertop. Place sugar in a very clean medium saucepan and cover with 2 tablespoons water and lemon juice. Place almonds on a baking sheet and place in oven. Bring sugar and water to a boil, and boil until sugar turns deep golden brown, swirling occasionally to ensure even color. Stir in warm almonds, and immediately spread coated almonds onto prepared foil. (Take care not to touch them--caramelized sugar is extremely hot.) Cool completely, then chop roughly or break into small pieces.
  3. To assemble salad, place spinach, candied almonds, cranberries and goat cheese in a large bowl. Toss lightly with dressing and serve immediately.

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Read all reviews 20
  1. 26 Ratings

Most helpful positive review

Delicious light salad. A perfect balance between sweet toasted almonds and tangy vinagerette. This has become a favorite!

Most helpful critical review

Sorry to be the one to complain but I thought the dressing was much to strong'... not what I wanted. Will not make again.

Most helpful
Most positive
Least positive

Delicious light salad. A perfect balance between sweet toasted almonds and tangy vinagerette. This has become a favorite!

Very good. I made the salad for friends - I'm not sure what they had more of spinach or the dressing. Its a nice change of pace from store bought dressing

Nice balance of sweet and tangy. Everyone loved the dressing.

I used store purchased sugared almonds. Just as good I'm sure.

I made this with regular sliced almonds, not candied, because I was in a time crunch. It was still delicious! The vinaigrette dressing definitely makes this recipe. I also substituted apple cide...

The toasted almonds is what really makes this salad good.

Yum! I can't wait to have it again. I didn't candy the almonds because I don't like candied nuts and it was still perfect. Dressing was delicious and counterbalanced the sweetness of the cranber...

I've made this as a side dish for 2 different get-togethers now and everyone raves about it and goes back for seconds. This is the new recipe that I will be using to impress my friends and to m...

Quick, easy and very tasty. I am loving the use of goat cheese in salads and it was a perfect match with the other ingredients.