Shirley's Recipes

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Name: Cran-Apple Spinach Salad with Spiced Pecans
Key Ingredient: spinach
Preparation: combine; toss
Cuisine: American
Source: Internet/Leanne Van Horn
Food Group: vegetable
Meals: dinner, picnic
Courses: salad
Temperature: cold, room
Effort: easy
Prep. Time: :20
Elapsed Time: 4:10
Servings: 10

1/3 cup honey
1 tablespoon water
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 cups pecans
1 tablespoon granulated sugar
1/2 cup undiluted cranberry juice concentrate
1/3 cup olive oil
3 tablespoons raspberry vinegar
1/8 teaspoon salt
4 cups tart red apples (such as Gala or Braeburn), diced
1 cup dried cranberries
1 cup celery, thinly sliced
8 cups spinach leaves

Preheat oven to 325F. Combine honey, water, cinnamon, ground ginger and salt. Stir in pecans. Place in a layer on a baking sheet (with Silpat). Sprinkle with sugar. Bake 16 to 18 minutes. Cool.
Whisk together cranberry juice concentrate, olive oil, raspberry vinegar and salt in a small bowl.
Combine apples and cranberries in a shallow 2-quart dish. Pour juice mixture over and refrigerate, covered, for 3 to 24 hours. Stir occasionally. Let stand 30 minutes at room temperature before using.
When ready to serve, toss spinach and celery. Plate, then top with fruit mixture and sprinkle with pecans.

Leanne Van Horn?27 November 2014, 12:00

When roasting pecans, use a baking sheet with sides to it so liquid doesn't go over the sides.

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