Make this healthy spinach arugula salad topped with avocado, cranberries and an amazing recipe for candied-spiced almonds. Bakerette.com
This salad is beyond versatile…you can add so many fresh vegetables or mix in your favorite types of lettuce to create your own version. But don’t leave out the cranberries and candied almonds! They are the bomb dot com.
With Easter being a couple of days away, this healthy spinach arugula salad will be a perfect side dish for your Easter dinner; or any holiday dinner.
You will love this healthy spinach arugula salad with cranberries, candied almonds, and avocado. Top it with a delicious and sweet white balsamic vinaigrette dressing (recipe below) to take this salad recipe over-the-top.
This healthy spinach arugula salad with cranberry, candied almonds, and avocado will definitely fill you up! Make it for a quick lunch by making the dressing and almonds ahead of time.
This salad recipe is:
If you like this salad recipe, you will also love these other salad recipes on the blog:
- 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
- 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
- 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
- Combine all ingredients in a small mason jar and shake well until sugar dissolves; set aside.
- 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.
- Rip off a large sheet of foil, place on the counter, and generously coat with cooking spray; set aside.
- 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.
- Lower heat to medium and immediately add remaining ingredients, except for almonds. Stir until well combined and butter is melted.
- 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 adapted from HonestCooking.com