Jamie Oliver’s Spinach Salad
My husband discovered this salad years ago when he was making me dinner. I was skeptical at first because the dinners he’d made for me before this time were…let’s just say, not what I would make. 🙂 The first bite of this salad and I was so pleasantly surprised! It’s sweet, but surprisingly, not too sweet. The almonds give it a really nice and needed crunch. We’ve since made this for my family and it has become an all-around favourite salad to make!
This salad is more of a ‘summer salad’, but as it’s one of my mom’s faves, I’ve made it several times already since I’ve been home taking care of her.
I, typically, serve this salad with barbecued chicken breast, but it can go with pretty much anything. Don’t be intimidated by the amount of sugar in this recipe. I know it’s a lot, but it’s not a salad you’ll have every day, and it’s a salad kids love because of the sweetness. A great way to get them to eat lots of spinach!
Enjoy!
Jamie Oliver's Cranberry Spinach Salad
Ingredients
- 1 tablespoon butter
- 3/4 cup almonds blanched and slivered
- 1 pound baby spinach
- 1/2 to 1 cup dried cranberries*
- 2 tablespoons sesame seeds toasted
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons onion minced
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup avocado oil**
Instructions
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and avocado oil.
- In a large bowl, combine the spinach with the toasted almonds and cranberries and toss with the dressing.
Notes
**The original recipe uses vegetable oil, which is fine to use if you can't find avocado oil.
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