Spinach Salad with Almonds, Cranberries & Goat Cheese

I love Memorial Day weekend. Time to open the pool, start wearing white and plan easy, lighter meals for our family.

I made this spinach salad, not once, but twice this past weekend. It’s that good, you’re going to love it too.

It’s a much lighter version of my mom’s spinach salad with warm bacon dressing. This one has crisp green spinach, toasted almonds that give it a nutty crunch, chewy cranberries and savory goat cheese. Topped with a sweet, sesame seed dressing that has a ton of flavor.

We enjoyed this with hamburgers and potato salad one night and with grilled chicken and corn on the cob another night.

No time to cook? Pick up a rotisserie chicken or cooked salmon from the store. Mix into the salad or serve on top, for a complete meal. Another option is to add grilled shrimp, my favorite way to enjoy this salad. While you’re at the store pick up a loaf of freshly baked French bread and your favorite white wine. Easy, breezy summer dinner!

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.

Did you make this recipe? We’d love to see a photo! Post a pic on Instagram and tag @sippnsunshine to let us know how it turned out.

If you liked this, you might also like:

Key Lime Pie Cups

Lemon Drop Martini

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