• Liz Talley - Urban Graze

Orange and Berry Spinach Salad

This is a wonderfully bright salad. I most often use blueberries, but strawberries are yummy too.

Whisk together, set aside:

1 Tbsp. white wine vinegar

1 Tbsp. olive oil

2 tsp. honey (+/- to your taste)

Gently combine in a large bowl:

4 c. baby spinach (or large leaf, rough torn)

1 c. blueberries

1/2 c. orange sections

Pour vinaigrette over salad, and lightly toss.

Sprinkle with:

1/4 c. rough-chopped pecans (or almonds)

Note: if you have time to get fancy, sweetened/caramelized nuts are delicious in this salad!

Preheat oven to 350. Toss the pecans with 2 tsp. maple syrup; place on a parchment or foil lined baking sheet. Sprinkle very lightly with sugar (about 1/2 tsp.). Bake for 7-8 minutes, stirring once or twice, until nuts are golden.

Recipe created or adapted by Liz Talley, Urban Graze

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