Pomegranate Spinach Salad

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.