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Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette

You'll love the little hint of sweet mixed in this Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette!

Course Salad
Cuisine American
Keyword Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette
Prep Time 16 minutes
Cook Time 8 minutes
Total Time 24 minutes
Servings 6
Calories 795 kcal
Author Yvonne


Cranberry Avocado Salad

  • 12 oz. mixed greens I used a 50/50 blend of baby spring & baby spinach mix
  • 2 medium avocados peeled and sliced
  • 3/4 c. dried cranberries
  • 3/4 c. honey-glazed almond slices *see recipe below
  • 1/4 c. alfalfa sprouts
  • 1/2 tbsp. hemp seeds optional
  • 1/2 tbsp. chia seeds optional

Sweet White Balsamic Vinaigrette

  • 1/3 c. honey
  • 1 1/2 tbsp. sesame seeds
  • 1/2 tsp. paprika
  • 1 tsp. dried mustard
  • 1/4 tsp. onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 c. white balsamic vinegar
  • 1/2 c. extra virgin olive oil
  • 1/2 c. sliced almonds
  • 1/4 c. or a little less honey


  1. In a large bowl, layer greens with avocado, cranberries and scatter almonds throughout. Top with alfalfa sprouts. Sprinkle lightly with hemp seeds & chia seeds. Serve with Sweet White Balsamic Vinaigrette.
  2. Combine all ingredients in a pint sized glass jar and shake well to combine. Serve with salad.
  3. *Rather than make the typical candied almonds with white sugar (I'm trying to eliminate white sugar in my cooking and baking) I decided to make "Honey Glazed Almond Slices". Super simple - same method as the candied almonds only with honey instead.
  4. In a small saucepan, heat the honey over high heat. Stir until liquified; bring to a boil. Add the almonds and reduce the heat to medium. Stir frequently until the honey crystallizes around the almonds (approx. 5-8 minutes). Transfer to parchment paper and spread in a thin layer to cool completely. Best if made a day ahead to be completely hardened.

Recipe Notes

[My 2 Cents]
We’ve recently started buying hemp seeds. Apparently their nutritional value is through the roof because my husband is eating them like they are going out of style. They are a little pricey, but for all of the benefits they offer we figure the cost is worth it to us. I haven’t done too much with them just yet, but I plan to incorporate them as often as I can in future recipes. They have a nutty flavor. On their own they aren’t too grand but mixed in with other flavorful things you’re good to go. So what’s so great about them? They are high in protein and low in carbs and have lots of magnesium, iron and zinc.
[More of My 2 Cents]
I first heard about chia seeds in the documentary “Hungry For Change”. They talked about their nutritional value in a way that made me want to run out and buy them. And we did. ”Rich in omega-3 fatty acids, calcium, and iron, chia seeds are great for weight loss because they act like a sponge, absorbing sugar and stabilizing blood sugar levels, says Kotsopoulos. Because of their high fiber content, the tiny seeds can hold up to twenty times their weight in water, so when they’re mixed with liquid they plump up and absorb excess moisture.” – Fitness Magazine. I haven’t used them nearly as much as I want to, watch for recipes and other ways you can incorporate them.

Adapted from The Cafe Sucre Farine

Nutrition Facts
Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette
Amount Per Serving
Calories 795 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 6g38%
Sodium 222mg10%
Potassium 851mg24%
Carbohydrates 67g22%
Fiber 13g54%
Sugar 43g48%
Protein 14g28%
Vitamin A 960IU19%
Vitamin C 20.6mg25%
Calcium 205mg21%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.