In a medium saucepan, heat 1 tablespoon oil. Over low heat, cook and stir almonds until lightly toasted. Remove from heat and set aside to cool.

In a large bowl, combine spinach and cranberries.

In a medium-size bowl, whisk together the sesame seeds, poppy seeds, sugar, minced onion, paprika, white wine vinegar, apple cider vinegar and ¹⁄₄ cup oil.

Toss dressing with spinach just before serving.

Top with prepared almonds.

Cook's Tips: To speed up this recipe, the almonds do not have to be cooked in oil. Preparing the dressing in advance also will save time.