Dry roast almonds on a pan for about 3-4 minutes. Watch carefully, as they will burn quickly! You’ll know they’re ready when you start to smell the roasting almonds.
While the almonds are roasting, mix all of the dressing ingredients together and make sure all of the sugar has dissolved. The recipe for the dressing makes a large batch, so store the rest in your fridge for future salads!
In a large bowl combine the spinach with almonds and cranberries. Toss with dressing without bruising the spinach and garnish with fresh strawberries.
Serves four as a side, or 2 as a main dish.
One of our most asked about recipes is our coveted spinach salad. With summer just around the corner and beautiful local strawberries now in the market we thought this was the perfect time to let you in on the secrets behind our favourite salad. You’ll have enough dressing leftover for future salads, and the dressing is too good to throw out, so be sure to store the rest in your fridge! If you want to make this into more of a full meal, we like to add grilled meat or hardboiled eggs for additional protein.
The original recipe called for 1/2 cup sugar, and I’ve cut that back considerably as Lepp’s local strawberries are naturally sweet! Use a good quality oil such as olive or avocado oil. This is a great recipe to experiment with different kinds of vinegar. Try replacing boring white vinegar with your favourites such as champagne, fruit or white balsamic vinegar.