Spinach Salad With Oranges, Dried Cherries, and Candied Pecans

"Adapted slightly from Vegetarian Times. Sounds really good for the holidays--or any time!"
 
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photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:
20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Cut and peel white pith from oranges. Cut between membranes to release orange segments into a small bowl.
  • Combine shallot with balsamic vinegar in bowl. Whisk in olive oil and season with salt and pepper to taste.
  • Place orange segments, spinach, and cherries in salad bowl, and toss with dressing. Break apart pecans and add to salad. Sprinkle goat cheese on top and serve.

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Reviews

  1. Very good! I used blood oranges, made candied walnuts, (it's what I had on hand) and it was perfect. The dressing in combination with the tart dried cherries, oranges & goat cheese was delish. Made for Best of 2101 Tag Games.
     
  2. This is fabulous!! I made my own candied pecans. I also supremed the oranges - they're just nicer. We all loved the variety of flavors & textures of this salad. Thank you! Made for PAC 3/12.
     
  3. Made this for clients today and it was stunning. I supremed the oranges for extra foo foo-ness. This salad would go well with a lot of fruit or white balsamic vinaigrettes, just make sure to taste your candied pecans first. The brand I bought was SUPER SWEET and I'm afraid that they would only go well with a young standard balsamic and olive oil as the author has written.
     
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RECIPE SUBMITTED BY

<p>I am a vegetarian who loves to cook and eat.</p>
 
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