Cranberry Almond Spinach Salad


Cranberry Almond Spinach Salad with Sesame Seeds Dressing | Cooking Classy

It’s that time of year where most of us could probably use a few more greens in our diet between all those cookies :). Here is a simple Cranberry Spinach Salad with a Sesame Seed Dressing that would be perfect to serve on Christmas. It’s got the perfect blend of sweet + savory + toasted crunchy goodness and you’ll love every last bite of it. This salad is a breeze to make and the only chopping required is for the shallot, gotta love that!

For this recipe you can use either store bought toasted sesame seeds or you can toast up some white sesame seeds yourself. I toasted my own but I’m sure I didn’t get them golden enough. I tried to toast the almonds and sesame seeds at the same time and the almonds browned quicker surprisingly, so lesson learned. Next time I’ll toast the almonds in the oven on the cookie sheet then the sesame seeds just in a skillet. It was still completely delicious though plus with how easy it was to make I’m sure this will making plenty of appearances on my dinner table! I also didn’t add poppy seeds this time around, next time I’ll add them and see which way I like it better. I’m sure it would even be good with just poppy seeds and no sesame seeds. That’s the beauty of making a salad, they’re so versatile and there’s always room to switch things up.

Cranberry Almond Spinach Salad with Sesame Seeds Dressing | Cooking ClassyCranberry Almond Spinach Salad with Sesame Seeds Dressing | Cooking Classy Cranberry Almond Spinach Salad with Sesame Seeds Dressing | Cooking Classy

Cranberry Almond Spinach Salad

Yield: About 8 servings

Cranberry Almond Spinach Salad


  • 16 oz baby spinach
  • 1 cup almonds, toasted
  • 1 cup dried cranberries
  • Sesame Seed Dressing
  • 1/2 cup olive oil
  • 3 Tbsp white sugar
  • 3 Tbsp honey
  • 1 Tbsp finely minced shallot
  • 1/4 cup white wine vinegar
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp sesame seeds, toasted
  • 1 Tbsp poppy seeds (optional)


  • For the dressing: In a bowl or jar whisk together olive oil and sugar until sugar has dissolved. Stir in honey, shallot, white wine vinegar, apple cider vinegar, sesame seeds (your sesame seeds should look more golden than mine - I didn't toast mine long enough) and optional poppy seeds until mixture is well blended.
  • For the salad:
  • Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.
  • Recipe source: adapted from Allrecipes


  • Katrina @ Warm Vanilla Sugar: I love the dressing on this salad – there’s something about sesame dressing with almonds that gets me so excited to eat my greens! December 12, 2015 at 6:31am Reply

  • Dave C: This has been my wife’s go to salad for parties for several years. Always well received, the bowl comes home empty every time. A great dish not limited to the holiday table. December 12, 2015 at 8:19am Reply

  • SeaFooD Recipes: wow! i just try this its so yummy and its looks healthy too. thanks for this special recipe. December 12, 2015 at 10:33am Reply

  • Laura ~ RYG: Classy is just the right word here. So stunning visual presentation =) December 14, 2015 at 6:06am Reply

  • Claire Adams: This is a fabulous recipe! I have tried it several times, with variations; every time it has been amazing! I have to quadruple it for Christmas, but no big deal. I love it!! Thanks so much! December 22, 2015 at 8:26pm Reply

  • Danielle: This was so delicious! Easy to make. The dressing was especially yummy on the salad. Thanks for the inspiration and the notes about toasting times for the almonds and he sesame seeds. My Christmas guests all lived and ate several servings! December 25, 2015 at 9:11pm Reply

  • Laura Dembowski: I eat tons of salads so I’m always looking for new ways to make them more exciting. This sesame dressing is totally going to do that! December 27, 2015 at 6:41am Reply

  • Sean John: Wow! That looks yummy salad. I have eaten entree salads in a Mexican food court twice of thrice but don’t know how to make it. Can you tell me the procedure for preparing entree salads or caesar salad as well? January 1, 2016 at 1:51am Reply

  • Sharlene rivera: Do you refrigerate left over dressing???? May 31, 2016 at 5:59pm Reply

  • Connie: I made this for Mother’s Day and everyone just loved the salad .. The dressing was delicious. June 27, 2016 at 7:27am Reply

    • Jaclyn: So glad it was a hit Connie! June 29, 2016 at 11:22am Reply

  • Karin: My 5 kids just ate spinach! WITHOUT complaint! Fantastic recipe, Thank You July 19, 2016 at 5:23pm Reply

    • Jaclyn: You’re welcome! So glad they loved it. July 20, 2016 at 12:20pm Reply

  • NormaLou: This salad is absolutely delicious. I made it for the first time yesterday and took it to a potluck at our lodge and it was a hit. Even my hubby, who doesn’t care much for vineigrette dressings said it was great. So, its a keeper. Oh yes, I only made one change to the dressing…. I added a TBSP of Dijon mustard. September 8, 2016 at 11:22am Reply

  • Iteach: I added about 2 T of kikkoman sweet soy glaze to the sauce. It was amazing! October 15, 2016 at 4:45pm Reply

  • Andrea Brewster: I’m having trouble dissolving the sugar in the olive oil as the recipe directs. Any hints? October 22, 2016 at 2:07pm Reply

    • Jaclyn: Maybe try a blender. October 23, 2016 at 11:40am Reply

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