Christmas Orange Salad

1/2 c. pecan pieces
3/4 Tbsp. granulated sugar
1 Tbsp. Blood Orange Olive Oil
1 Tbsp. Cranberry Pear Balsamic
1 Tbsp. granulated sugar
6 c. baby spinach
1- 248 mL can mandarin oranges drained

To candy the pecans, stir the pecan pieces and 3/4 tbsp sugar in a frying pan over medium heat. Stir constantly. With time there will begin to be moisture in the pan and the sugar will stick to the pecans (approx. 4-5 minutes). Once everything is clumping and the sugar begins to be golden, remove from heat and continue to stir for a minute as it cools.

For the dressing, combine the Blood Orange Olive Oil and Cranberry Pear Balsamic with 1 tbsp sugar, in a small sealed container. Shake vigorously until sugar is mostly dissolved.  Combine spinach, mandarins, candied pecans, and dressing in a bowl and toss before serving. 

Recipe and photo credit: Thank you for working with us!

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