This CRANBERRY ALMOND SALAD made in partnership with @Pompeian
makes for the ultimate winter salad! Baby spinach with fresh pears, dried cranberries, candied almonds, goat cheese, and the most delicious poppyseed dressing! The dressing uses Organic Apple Cider Vinegar which offers probiotic benefits as well as a dose of healthy bacteria!
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Cranberry Almond Salad
1 cup almonds
1/4 cup + 2 tablespoons white granulated sugar
16 ounces fresh baby spinach
1 cup dried cranberries
2 large pears (I like Bartlett)
2-3 teaspoons fresh lemon juice
1/2 cup Goat or feta cheese
2 tablespoons Pompeian Organic Apple Cider Vinegar
2 tablespoons Pompeian White Wine Vinegar
1 teaspoon dried minced onion
1/2 tablespoon poppyseeds
1/8 teaspoon paprika
1/4 cup Pompeian Smooth Extra Virgin Olive Oil
2-3 tablespoons white sugar
1 teaspoon lemon zest
In a large skillet, add the sliced almonds and white sugar. Place the heat to medium-high and stir near constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes about 3-4 minutes -- watch carefully and stir near constantly to avoid burning the nuts.
Dump the candied almonds onto a sheet of parchment paper and let harden. Break apart.
Fill a large bowl with the spinach. Add the dried cranberries and candied (completely cooled) almonds.
Thinly slice the pears and then toss with 2-3 teaspoons of fresh lemon juice. Add to the salad.
Add the goat or feta cheese.
For the dressing: combine all of the ingredients into a small mason jar and shake until completely combined. Pour over the salad and enjoy immediately
Only dress salad that will get eaten at once as this salad doesn’t store well with the dressing. (If you want leftovers, only assemble what you will eat to avoid the nuts getting soggy)