Recipe originally found HERE.
This salad is a great one for fall and winter. It’s not hard to put together and it is so good! It has pretty much everything I love in it. The candied spiced almonds and dressing are definitely my favorite! I actually made a larger batch of it so I could use for longer 🙂 I also really love cilantro.
Makes a great side dish or even a full meal if you consume as much of it as I do, ha!
Ingredients for the dressing:
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oii
⅓ cup extra virgin olive oil
12 ounces baby spinach, arugula, field greens
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup Candied Spiced Almonds
1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon
1-1 ½ teaspoons smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
2. Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.
3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
4. Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar – they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.