Recipe by: SippnSunshine

Spinach Salad with Toasted Almonds, Cranberries & Goat Cheese

Ingredients:

  • 1 pound of spinach, rinsed

  • 1 Cup of almonds, sliced or slivered

  • 1 Cup of dried cranberries

  • 1 small log of goat cheese

  • 1 Tablespoon of butter

  • 2 Tablespoons of toasted sesame seeds

  • 1 small shallot, finely chopped

  • 1 teaspoon red onion, minced

  • 1/2 Cup extra-virgin olive, avocado or vegetable oil

  • 1/4 Cup white wine, red wine or apple cider vinegar

  • 1/4 Cup sugar

  • 1/2 teaspoon paprika

  • salt & pepper to taste

Directions:

For the dressing:

  • In a bowl, whisk together the oil, vinegars & sugar until the sugar starts to dissolve. Add in the paprika, shallot, red onion, sesame seeds, salt & pepper.

    Dressing can be made ahead and stored in the refrigerator. Stir before adding to salad.

For the salad:

  1. In a saucepan, melt the butter over medium to low heat. Add in the almonds and cook, stirring often until lightly browned and toasted. Remove from the heat and let cool.

  2. Put the spinach in a large serving bowl, drizzle some of the dressing on top. Toss until the spinach is lightly coated. Add more of the dressing if needed. Sprinkle the toasted almonds, cranberries and goat cheese on top.

    Optional, add grilled chicken, shrimp or salmon.

Enjoy!

Tip: If preparing the salad ahead of time, do not add the dressing until ready to serve.

Find it online at sippnsunshine.com