Spinach Salad with Pecans and Dried Cherries

All the flavors of this salad together are fabulous. The pecans almost didn't make it to the salad. The kids and I were eating them right out of the oven!

Complements: The Whole Life Nutrition Cookbook

Pecans:
1 cup pecans
1 tablespoon extra virgin olive oil
2 tablespoons maple syrup
1 teaspoon Dijon mustard
pinch sea salt

Salad:
8 ounces spinach leaves, washed and dried
1/2 small red onion, sliced into thin rounds
1/2 cup dried organic cherries

Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon sea salt 1/4 teaspoon fresh ground pepper

Preheat oven to 375 degrees. Place pecans, olive oil, maple syrup, Dijon mustard and the pinch of sea salt into a pie plate and mix together. Bake in the oven for about 10 -12 minutes. Let cool slightly, and then remove from pie plate and place on a plate to cool. Pace spinach into a salad bowl. Add pecans, cherries, and sliced red onion. Place all dressing ingredients into a small jar with a tight fitting lid and shake well. Dress salad just before serving. Enjoy!