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Spinach and Candied Pecan Salad

30 Minutes
5 People
A black bowl filled with a spinach candied pecan salad and a cup of tea.


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


  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.


Calories 135
Protein 2g
Sodium 38mg
Carbohydrates 24g
Fat 5g
Fiber 3g
Cholesterol 0mg
Servings 5 (1 cup ea.)