Spinach & Candied Pecan Salad
Carrots, red and yellow bell peppers, apple – packs a crunch!
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
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
- Preheat oven to 400F.
- Place raspberries and sugar in a blender and puree. Strain, if desired.
- In a blender container add raspberry with the remaining ingredients for dressing and puree until well blended. Set aside.
- 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.
- In a large bow, combine remaining ingredients, candied pecans and dressing. Toss together until well combined.
5 (1 cup ea.)
Nutrition Information (per serving)
24 g carbohydrates
5 g fat
0 mg cholesterol
2 g protein
38 mg sodium
3 g fiber
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