June 15, 2010

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

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

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

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!
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