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Salad with Cranberries and Almonds


The cranberries and spicy almonds give this salad a sweet, spicy kick.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2004


  • 1/2 pound (2 large) carrots, peeled and shaved with a vegetable peeler
  • 12 ounces mixed greens
  • 1/2 cup dried cranberries
  • 1/2 cup Sweet and Spicy Almonds or toasted unblanched almonds
  • 2 tablespoons plus 1 teaspoon white-wine vinegar
  • 4 teaspoons Dijon mustard
  • 4 teaspoons olive oil
  • Coarse salt and ground pepper


  1. In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.

  2. Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.

Cook's Notes

You can prepare the salad ingredients and the dressing ahead of time; keep separately in covered containers (refrigerate salad). Follow step 2 just before serving.

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