recipes
Apple-Cranberry Spinach Salad with Spiced Pecans
Baby spinach topped with marinated apples, dried cranberries and spiced pecans make a great holiday salad.
- Servings
- cook method
- prep
- cook
- ready
- 12
- Bake/Roast
- 40 minutes
- 10 - 20 minutes
- 3+ hours
Ingredients
- 1/2 cup frozen cranberry juice concentrate, thawed
- 3/4 cup olive oil
- 3 tablespoons raspberry blush balsamic vinegar
- 1/2 teaspoon salt, divided
- 4 cups chopped tart apples
- 1 cup dried cranberries
- 1/3 cup honey
- 1 tablespoon water
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 cups pecan halves
- 1 tablespoon granulated sugar
- 8 cups baby spinach leaves
- 1 cup diagonally sliced celery
- Directions
- Nutrition Info
- Serving Suggestions
-
Whisk juice concentrate, oil, vinegar and 1/8 teaspoon of salt in large bowl until well blended. Add apples and cranberries; mix lightly. Refrigerate, covered, at least 3 hours, stirring occasionally.
Meanwhile, preheat oven to 325°F. Combine honey, water, cinnamon, ginger and remaining 1/8 teaspoon salt in medium bowl. Add pecans; toss to coat. Remove pecans to parchment lined shallow baking pan, using slotted spoon. Sprinkle with granulated sugar. Bake 16 minutes, gently stirring after 8 minutes. Cool slightly. Remove from baking pan. Transfer pecans to clean parchment paper covered baking sheet. Cool completely.
Remove Apple-Cranberry Mixture from refrigerator 15 minutes before serving. Stir. Place spinach and celery in large shallow serving bowl or on large serving platter. Top with the Apple-Cranberry Mixture and Spiced Pecans.
You might also like...
- Upside Down Sweet Potato Pie
- Sweet Potato, Cheddar and Cider Gratin
- Classic Green Bean Bake
- Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
User Reviews
- There are no reviews for this recipe.