Healthy Spinach Arugula Salad with Cranberry and Avocado
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6
For Dressing (optional)
  • 1/4 cup sugar
  • 1/2 tablespoon poppy seeds
  • 3/4 tablespoon sesame seeds
  • 1/2 teaspoon paprika
  • 1 teaspoon dried mustard
  • 1/2 tablespoon minced sweet onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup white balsamic vinegar
  • 1/3 cup extra virgin olive oil
For Salad
  • 6 ounces baby spinach
  • 6 ounces arugula
  • 1 small bunch cilantro, leaves removed and chopped
  • 2 medium avocados, peeled, halved, and pitted
  • 1 1/2 cups dried cranberries
  • 1 1/2 cup candied spiced almonds or toasted almonds
  • Salt and ground black pepper, to taste
For Candied Spiced Almonds (optional)
  • 1/2 cup sugar
  • 1 1/2 tablespoons vegan butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon vanilla
  • Salt, to taste
  • 2 cups sliced almonds
For Dressing
  1. Combine all ingredients in a small mason jar and shake well until sugar dissolves; set aside.
For Salad
  1. Gently toss together spinach, arugula, cilantro, avocado and 1/4 cup dressing (or more to taste). Sprinkle with cranberries, candied almonds (recipe below), salt, and ground pepper.
For Candied Spiced Almonds
  1. Rip off a large sheet of foil, place on the counter, and generously coat with cooking spray; set aside.
  2. In a non-stick skillet, add sugar and warm over medium heat, stirring the sugar often until it is melted into a pale golden syrup.
  3. Lower heat to medium and immediately add remaining ingredients, except for almonds. Stir until well combined and butter is melted.
  4. Add almonds and gently stir to coat. Reduce heat to low, cover, and stirring occasionally, continue cooking almonds until they are a golden brown. Watch often, or they can burn.
Recipe by Bakerette at