Spinach Salad with Oranges, Dried Cherries and Candied Pecans
30 minutes or fewer Spinach wins the prize for healthy salad greens with a higher content of every nutrient (except water) than most lettuces.
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30 minutes or fewer
Spinach wins the prize for healthy salad greens with a higher content of every nutrient (except water) than most lettuces.
Ingredients
- 1/4 cup packed light brown sugar
- 1 cup pecan pieces
- 4 navel oranges
- 1 shallot, chopped (about 2 Tbs.)
- 2 Tbs. balsamic vinegar
- 2 Tbs. olive oil
- 1 9-oz. bag baby spinach
- 1/2 cup dried cherries
- 1/2 cup crumbled goat cheese
Preparation
- Coat baking sheet with cooking spray. Bring brown sugar and 2 Tbs. water to a simmer over medium heat, and cook 2 minutes. Add pecans, and cook 8 minutes, stirring constantly—mixture will look sandy and dry. Spread nuts on prepared baking sheet to cool.
- Cut and peel white pith from oranges. Cut between membranes to release orange segments into small bowl.
- Combine shallot with balsamic vinegar in bowl. Whisk in olive oil, and season with salt and pepper.
- Place orange segments, spinach and cherries in salad bowl, and toss with dressing. Break apart pecans, and add to salad. Sprinkle goat cheese on top, and serve.
Nutrition Information
- Serving Size Serves 6
- Calories 368
- Carbohydrate Content 39 g
- Cholesterol Content 9 mg
- Fat Content 22 g
- Fiber Content 7 g
- Protein Content 8 g
- Saturated Fat Content 4 g
- Sodium Content 242 mg
- Sugar Content 25 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g