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Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette


Once you try this delicious Cranberry-Avocado Salad with Sweet White Balsamic Vinaigrette, you’ll find yourself craving it again and again! It’s bright, fresh and beyond versatile.

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Rate this recipe 4.5/5 (45 Votes)


  • Dressing:
  • 1/3 cup sugar
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 tablespoons sesame seeds
  • 1/2 teaspoon paprika
  • 2 teaspoons dried mustard
  • 1 tablespoon minced sweet onion
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup white balsamic vinegar
  • 1/3 cup vegetable oii
  • 1/3 cup extra virgin olive oil
  • Salad:
  • 12 ounces baby spinach, arugula, field greens
  • 1 small bunch cilantro, washed and dried, leaves removed whole from stems
  • 2 medium avocados, peeled and halved
  • 3/4 cup dried cranberries
  • 3/4 cup Candied Spiced Almonds


Servings 8
Adapted from


Step 1

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.

6 dinner size salads, 8 side salads

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