The cranberries and spicy almonds give this salad a sweet, spicy kick.
In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.
Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.
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.