How To Make Spinach and Orange Salad with Pecans
Toss an easy and refreshing spinach and orange salad that’s made with a tangy dressing and mixed with crunchy roasted pecans for a nutty, citrusy bite.
- 2cupspecan halves
- 2tbspunsalted butter,melted
- 2tbspparmesan cheese,freshly grated
- salt and freshly ground pepper
- 3tbspfresh lemon juice
- 1tbspdijon mustard
- 6tbspextra virgin olive oil
- 4medium oranges,navel or blood
- 1lbbaby spinach
- 1cupsicilian green olives,pitted and chopped
Preheat the oven to 375 degrees F.
Toast the pecans on a baking sheet for 5 minutes. Transfer the nuts to a bowl, toss with the butter, honey, Parmesan, and a generous pinch each of salt and pepper, then spread on the sheet and bake for 4 minutes, or until golden. Let cool.
In a small bowl, whisk the lemon juice with the shallots and mustard. Whisk in the oil and season with salt and pepper.
With a sharp knife, peel the oranges, removing all of the bitter white pith. Halve the oranges lengthwise, then slice crosswise ¼-inch thick.
In a large bowl, toss the spinach with the dressing, olives, pecans, and oranges and serve at once. Enjoy!
- Calories: 249.54kcal
- Fat: 22.74g
- Saturated Fat: 3.66g
- Trans Fat: 0.08g
- Monounsaturated Fat: 13.45g
- Polyunsaturated Fat: 4.58g
- Carbohydrates: 11.53g
- Fiber: 4.01g
- Sugar: 6.64g
- Protein: 3.83g
- Cholesterol: 6.14mg
- Sodium: 296.59mg
- Calcium: 94.12mg
- Potassium: 381.33mg
- Iron: 1.67mg
- Vitamin A: 204.14µg
- Vitamin C: 35.66mg
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