Spinach Almond Cranberry Salad

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

This salad is such a winner because it is so ridiculously easy to do, especially if you have the dressing at hand. It is also the only leafy salad we have in this book. We love leaves but they don’t hold well in our display fridge. When we do make leafy salads, we use the best leaves, and a green medley of blanched fine beans, sugar snaps, mange touts, finely sliced red onion and pine nuts.


  • 400 g baby spinach
  • ¾ cup flaked almonds, toasted
  • 1 cup dried cranberries


    In a medium-sized bowl, whisk together all the dressing ingredients. Tip the baby spinach onto a serving platter. Sprinkle generously with the toasted almonds and cranberries, pulling up the leaves here and there so as not to have a flattened salad.

    Just before serving, drizzle the dressing over the leaves. The salad will become tossed as people help themselves.