Cranberry Pecan Spinach Salad

Roger Cosgrove

subheading: Salad dressing:

⅓ cup olive oil

2 Tbs Dijon mustard

3 Tbs honey

2 to 3 Tbs fresh squeezed lime juice (about 1 large or 2 small limes)

subheading: Salad ingredients:

8 cups baby spinach

1 cups pecan halves toasted (or excellent with my glazed maple pecans recipe)

1 cup dried cranberries

5 mandarin oranges peeled and segmented

⅔ cup goat cheese crumbled or alternatively substitute Feta

⅔ cup pomegranate arils (about ½ of a large pomegranate)

Combine all salad dressing ingredients in a mason jar. Whisk well with a fork, until emulsified. Taste and add more lime juice if you like. Set aside.

Combine all the salad ingredients (except pecans and pomegranate arils) in a large serving bowl.

Add the dressing, and toss to combine.

Top the salad with the pecans and pomegranate arils.

Page footer