Description
This vibrant salad combines creamy avocado, tart cranberries, and crunchy candied spiced almonds, all dressed in a sweet white balsamic vinaigrette.
Ingredients
Scale
Ingredients for the dressing:
- 1/2 cup (60g) sugar
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons sesame seeds
- 1 teaspoon paprika
- 2 teaspoons dried mustard
- 1 tablespoon minced sweet onion
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) white balsamic vinegar
- 1/3 cup (70 ml) vegetable oii
- 1/3 cup (70 ml) extra virgin olive oil
Ingredients for the salad:
- 12 ounces (340g) baby spinach, arugula, field greens
- 1 small bunch cilantro, washed and dried, leaves removed whole from stems (discard the stems or use for another recipe)
- 2 medium avocados, peeled and halved
- 1 1/2 cup (115g) dried cranberries
- 1 1/2 cup (115g) Candied Spiced Almonds (see recipe)
Ingredients for the almonds:
- 5 cups (600g) sliced almonds, or a 1 pound package
- cup (100g) sugar
- 3 tablespoons butter
- 2 teaspoons cinnamon
- 1 teaspoon cumin*
- 1-1 ½ teaspoons smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
- 1 teaspoon vanilla
- sea salt
- The cumin and the smoked paprika give just a hint of mysterious, delicious flavor – even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.
Instructions
For the dressing; combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
For the salad; place greens and cilantro leaves in a large bowl.
- Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
- Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.
For the almonds:
- place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
- Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it’s all melted into a pale golden syrup.
- Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
- Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar – they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.
Notes
This salad is highly versatile; feel free to substitute the almonds with pecans or add your favorite cheese like goat or blue cheese. It pairs well with proteins like chicken, shrimp, or pork tenderloin. Store the vinaigrette in the fridge for up to a week. Add seasonal fruits like pomegranate seeds or blood orange wedges for a festive touch.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15
- Sodium: 250
- Fat: 24
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
- Cholesterol: 0