Serves 6
Cook Time: 10 minutes
Total Time: 10 minutes
Tossed with a quick maple-Dijon vinaigrette, this salad adds the perfect pop of color to any dinner table. We love the way toasted pecans pair with the tangy citrus sections and sweet cranberries, but you can substitute another toasted nut like walnuts, almonds or cashews if desired. Need to skip the homemade dressing to save time? Use 1/3 cup of any olive oil-based bottled vinaigrette.
Ingredients
1 (5-oz) container baby spinach and arugula salad mix (about 7 cups)
2 oranges, divided
1/3 cup pecan pieces, toasted
¼ cup dried cranberries
¼ cup crumbled feta or blue cheese
2 Tbsp apple cider vinegar
2 tsp maple syrup or honey
½ tsp Dijon mustard
½ tsp garlic salt
¼ tsp pepper
2 ½ Tbsp extra-virgin olive oil
Directions
1. Place salad mix in a large mixing bowl. Peel and section one orange. Add orange sections, toasted pecans, cranberries, and cheese.
2. Cut second orange in half. Squeeze 1 Tbsp juice from one orange half over a small mixing bowl; reserve remaining orange half for another use.
3. Add vinegar, maple syrup, mustard, garlic salt, and pepper to orange juice in mixing bowl, stirring to combine. Slowly whisk in oil.
4. Pour dressing over salad mix. Toss well; serve immediately.
NUTRITION FACTS (per 1/6 of salad): Calories 150; Total Fat 12g (Saturated Fat 2g); Cholesterol 5mg; Sodium 240mg; Total Carbs 12g (Dietary Fiber 2g, Total Sugars 9g, Added Sugars 1g); Protein 2g.
