Melt butter in a small saucepan over medium heat. Add almonds; cook, stirring frequently, until lightly toasted.
Whisk oil, sugar, vinegars, sesame seeds, poppy seeds, onion, and paprika together in a bowl for the dressing.
Toss spinach, toasted almonds, and pomegranate arils together in a large bowl. Drizzle with dressing and toss to coat.
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