Spinach Salad with Toasted Pecans and Cranberries

This is a purposefully simple salad full of great fall flavors, easy to make, easy to love, and easy to double! Serve it alongside roasted meats or vegetables, or add crumbled cheese, sliced apple, or pear. You can also add roast chicken or turkey for an entree salad. The recipe is a Yummly original created by Jill Silverman Hough.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4 Servings

Calories: 182 kcal per serving

Ingredients

½ cup - pecans
3 tablespoons - extra virgin olive oil
1 ½ tablespoons - apple cider vinegar
1 tbsp - honey
1 tsp - Dijon mustard
¼ tsp - salt
¼ tsp - black pepper
4 ounces - baby spinach leaves
½ cup - dried cranberries
salt
black pepper

Instructions

Preheat the oven to 350°F.
Spread the nuts evenly in a pie pan.
Toast the nuts on middle rack of oven until fragrant and a shade darker, 8-10 minutes.
Check to see that nuts are done. Remove from oven or add time as needed. Let nuts cool for about 5 minutes.
Combine the oil, vinegar, honey, mustard, salt, and pepper in a small bowl.
Combine the spinach, cranberries, pecans, and as much dressing as desired in a large bowl. Add more salt and pepper to taste and serve.

Nutrition