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.