Cranberry and Spinach Salad
Preheat oven to 180c. Place the pine nuts and sesame seeds on a baking tray. Bake for 10 min or until brown. Remove from heat and let cool.
In a medium bowl, whisk together the poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and olive oil. Toss with spinach just before serving.
In a large bowl, combine the spinach with the toasted pine nuts, sesame seeds and cranberries.