Spinach & Candied Pecan Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
135
protein 
2 g
sodium 
38 mg
carbohydrates 
24 g
fat 
5 g
fiber  
3 g
cholesterol 
0 mg
Servings 
5 (1 cup ea.)
Ingredients 

Salad Dressing
¾ cup fresh or frozen raspberries
2 Tbsp cane sugar
¼ cup honey
2 Tbsp champagne vinegar
1 Tbsp minced chives
Pinch sea salt
Pinch freshly ground black pepper
 
Candied Pecans
¼ cup chopped pecans
½ tsp olive oil
1 Tbsp cane sugar

3 cups chiffonade fresh spinach
½ cup chopped button mushrooms
¼ cup shredded carrots
2 Tbsp minced red bell peppers
2 Tbsp minced yellow bell peppers
2 Tbsp finely sliced red onions
¼ cup sliced apple
½ cup fresh raspberries

Instructions 
  1. Preheat oven to 400F.
  2. Place raspberries and sugar in a blender and puree. Strain, if desired.
  3. In a blender container add raspberry with the remaining ingredients for dressing and puree until well blended. Set aside.
  4. On a baking sheet, spread chopped pecans. Lightly spray pecans with canola oil and sprinkle with sugar. Bake in oven, shaking pan once, for 5 minutes. Cool.
  5. In a large bow, combine remaining ingredients, candied pecans and dressing. Toss together until well combined.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.