A refreshing and flavorful salad combining spinach, cranberries, and a tangy dressing.
Heat a sauté pan over medium heat and toast the almonds until golden brown. Remove and let them cool.
Stir the almonds frequently to prevent them from burning.
In the same pan, toast the sesame seeds until aromatic. Remove and let them cool.
Keep an eye on the sesame seeds as they toast quickly.
In a mixing bowl, combine the spinach, cranberries, toasted almonds, and sesame seeds.
Toss gently to ensure even distribution of ingredients.
In a separate bowl, whisk together the poppy seeds, grated onion, paprika, sugar, white wine vinegar, cider vinegar, and olive oil to make the dressing.
Taste the dressing and adjust the seasoning if necessary.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing gradually to avoid overdressing the salad.
Serve the salad immediately and enjoy.
Garnish with additional sesame seeds for presentation.
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