16 oz baby spinach

1 cup sliced almonds, toasted

1 cup dried cranberries

Sesame Seed Dressing:

1/4 cup white wine vinegar

2 tablespoons apple cider vinegar

3 tablespoons white sugar

1/2 cup olive oil

3 tablespoons honey

1 tablespoon finely minced shallot

2 tablespoons sesame seeds, toasted

1 tablespoon poppy seeds (optional)

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Toast the sliced almonds and sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside.
In a large salad bowl, combine the baby spinach, toasted almonds, and dried cranberries. Toss to combine.
For the sesame seed dressing, whisk together the white wine vinegar, apple cider vinegar, white sugar, honey, and finely minced shallot in a small bowl until the sugar has dissolved.
Slowly drizzle in the olive oil while continuing to whisk to emulsify the dressing.
Stir in the toasted sesame seeds and, if using, the poppy seeds.
Drizzle the dressing over the salad just before serving and toss to coat the spinach, almonds, and cranberries evenly.

Make it vegan by swapping honey for maple syrup or agave nectar in the dressing.

For extra crunch, swap almonds for walnuts, pecans, or cashews.

Add protein to make it a complete meal by topping with grilled chicken, chickpeas, or salmon.