Mar 20, 2015


1/4 cup coarsely chopped pecans
1/4 cup chopped walnuts
2 tsp real maple syrup or honey
2 tablespoons fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons sugar 
4 cups torn fresh spinach leaves
1 cup fresh blueberries
2 medium oranges, peeled, cut into sections (about 1/2 cup)
optional -  sunflower seeds, dry cherries etc
Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with vinegar whisk until well blended.In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans and walnuts.  Serve immediately.

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