Cranberry Nut Recipe

Toast almonds and prepare ingredients

Preheat a small dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool. If your candied pecans are large, roughly chop them to bite-size pieces. Tear or halve the mozzarella into bite-sized pieces. Thinly slice the red onion if using. Julienne or chop the dried apricots into small strips so they distribute evenly.

Assemble salad

Place the baby spinach in a large salad bowl. Scatter the torn mozzarella over the greens, then add the toasted almonds, chopped candied pecans, dried cranberries, and chopped dried apricots. Add the sliced red onion on top if using. Gently toss the ingredients together to combine and distribute nuts and fruit evenly.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, kosher salt, and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp honey if you prefer sweeter, or a splash more vinegar for brightness.

Dress salad and serve: Drizzle about half of the dressing over the assembled salad and gently toss to coat. Taste and add more dressing as needed (most salads take 2–3 tablespoons per serving, adjust to preference). Divide among plates or serve family-style. Finish with an extra sprinkle of toasted almonds or candied pecans on top for texture. Serve immediately.