Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they turn golden and smell nutty; tip onto a plate to cool.

Whisk the olive oil, red wine vinegar, sugar and salt in a small jar or bowl until the sugar dissolves and the dressing looks smooth.

Place the baby spinach in a large wide bowl.

Scatter the cranberries, feta, toasted almonds and red onion over the spinach.

Pour half the dressing around the edge of the bowl, toss gently with tongs for 30 seconds until the leaves glisten, and taste before adding more.

Serve within 15 minutes of dressing, while the spinach still stands up on the fork.