Cranberry Avocado Salad with Candied Spiced Almonds

I didn't add the dressing for the salad in the picture, but it is very good. The dressing and the almonds make this salad

Sweet White BalsamicVinaigrette 

⅓ cup sugar

1 ½ tablespoons poppy seeds

1 ½ tablespoons sesame seeds

½ teaspoon paprika

2 teaspoons dried mustard

1 tablespoon minced sweet onion

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ cup white balsamic vinegar

⅓ cup vegetable oil 

⅓ cup extra virgin olive oil

Combine all ingredients for dressing in a jar and shake to dissolve the sugar

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

¾ cup dried cranberries

¾ cup candied spiced almonds *recipe in side bar to the right

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. Add more dressing if desired.

Candied Spiced Almonds

5 cups sliced almonds, or a 1 pound package

½ cup sugar

3 Tbl butter

2 tsp cinnamon

1 tsp cumin

1 tsp smoked paprika

1 tsp vanilla

sea salt

Place a large sheet of foil on a work surface. Spray with cooking spray or rub a little olive oil to prevent sticking.

Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup. (Took about 5 minutes to melt.)

Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.

Add the nuts and stir gently to coat. You have some clumps of caramelized sugar - they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute and a half, or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! (took this batch about 10 minutes) Turn out onto prepared foil and sprinkle liberally with sea salt. Let cool.