Spinach and Candied Pecan Salad

Ingredients

Salad Dressing

• 3/4 cup fresh or frozen raspberries

• 2 Tbsp cane sugar

• 1/4 cup honey

• 2 Tbsp champagne vinegar

• 1 Tbsp minced chives

• Pinch sea salt

• Pinch freshly ground black pepper

Candied Pecans

• 1/4 cup chopped pecans

• 1/2 tsp olive oil

• 1 Tbsp cane sugar

Salad Ingredients

• 3 cups chiffonade fresh spinach

• 1/2 cup chopped button mushrooms

• 1/4 cup shredded carrots

• 2 Tbsp minced red bell peppers

• 2 Tbsp minced yellow bell peppers

• 2 Tbsp finely sliced red onions

• 1/4 cup sliced apple

• 1/2 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.