Spinach Almond Salad is a super crunchy and bright salad. You can mix in other vegetables or add in different fruits and berries. I find that the combination of the tender spinach, crisp cabbage and nuts make for a delectable combination in your mouth!
This is one of the those salads that’s good all year long. You can eat it on it’s own, but you could serve some protein and bread along side. My Grilled Lemon Chicken is one of my favorite marinades and goes well with everything. Bake up a batch of these Easy Dinner Rolls and have a few slathered in Raspberry Butter!
Easy Salad Recipe
Whenever I think of my favorite foods, salads never make the cut. Well, there is one exception. This Spinach Almond Salad is my favorite salad in all the world! Sounds kind of dramatic, but it’s true.
I’ve made it a lot recently for different church events (we even had it for our Christmas party and fed over 200 people) and I always get cornered by multiple people who have to have the recipe. I love it and find it totally flattering.
This whole salad has a great texture and the dressing is totally unexpected. You could definitely add in different dried berries, but don’t cut corners and skip toasting the almonds. I think it’s what makes the salad as great as it is.
How To Make the Best Salad
- Combine the sugar, oil, salt, dry minced onion, vinegar, dry mustard and celery seed in a mason jar.
- Tighten on lid and shake vigorously. Chill for 2 hours.
- Place almonds and sugar in a medium pan over medium high heat and toast for 2-3 minutes or until lightly golden brown. Move almonds around the entire time to avoid burning.
- Transfer to a plate to cool.
- In a large bowl toss together spinach, cabbage, berries, apples and almonds together with a little dressing. Drizzle with more dressing if needed.
- Serve immediately.
Spinach Almond Salad Recipe
Spinach Almond Salad
Ingredients
FOR SALAD
- 2 9 oz pkg Fresh Spinach Slightly chopped to make more bite size
- 1/2 Head Purple Cabbage Thinly Sliced
- 1 Cup Sliced Almonds
- 1 tsp Granulated Sugar
- 1/2 Cup Pepitas Optional
- 1 Large Granny Smith Apple or Diced
- 2 Pears (Substitute for Apple if desired) Cubed
- 6 oz Dried Mixed Berries
- 1 Cup Dried Cranberries
FOR DRESSING
- 1/4 Cup Granulated Sugar
- 1/2 Cup Vegetable Oil
- 3/4 tsp Kosher Salt
- 1 1/2 TBSP Dry Minced Onion
- 1/4 Cup White Wine Vinegar
- 3/4 tsp Dry Mustard
- 1/2 tsp Celery Seed
Instructions
- Combine the dressing ingredients in a mason jar.
- Tighten on lid and shake vigorously. Chill for 2 hours.
- Place almonds and sugar in a medium pan over medium high heat and toast for 2-3 minutes or until lightly golden brown. Move almonds around the entire time to avoid burning.
- Transfer to a plate to cool.
- In a large bowl toss together spinach, cabbage, apples or pears, berries and nuts together with a little dressing.
- Taste and drizzle with more dressing if needed.
- Serve immediately.
*Originally posted February 2016 and updated January 2026.
