photo by me
Spinach and pecans and clemmies, oh my! This delectable little salad is quick and easy. The pecans are roasted in a maple cayenne glaze and the clementines add a burst of freshness to the savoury dish. Bonus: the candied nuts are sweet, spicy and good enough to be eaten alone as a healthy snack!
Spinach salad with clementines and candied pecans
Serves 4
Serves 4
Candied nuts
3/4 cups whole pecans
3 tbsp maple syrup
1 tbsp olive oil
1/4 tsp cayenne pepper
1/4 tsp sea salt
3 tbsp maple syrup
1 tbsp olive oil
1/4 tsp cayenne pepper
1/4 tsp sea salt
Spinach salad
4 cups tightly packed spinach
2 clementines, segmented
1/2 cup red onion, chopped
2 clementines, segmented
1/2 cup red onion, chopped
Easy balsamic dressing
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp dijon mustard
1/2 tsp maple syrup
salt and pepper to taste
2 tbsp balsamic vinegar
1/2 tsp dijon mustard
1/2 tsp maple syrup
salt and pepper to taste
Preheat oven to 350 degrees. Toss pecans in maple syrup, cayenne, oil and salt and bake for 10 minutes. Set aside to cool. Whisk together dressing ingredients. Toss spinach, clementines, onions and pecans in dressing and serve. Yum!
