Spinach and Arugula Salad with Sweet & Salty Pecans
A fresh sensation of textures and bitter, sweet, salty and tangy flavors.
Makes 2 dinner salads or 4 side salads
INGREDIENTS
For the salad: 2 cups baby arugula 2 cups fresh baby spinach 1 small green apple, shredded 3 tablespoons cold-pressed avocado oil or walnut oil or extra virgin olive oil 3 tablespoons apple cider vinegar ¼ teaspoon sea salt Freshly ground pepper Optional: fresh pea shoots
For the candied pecans: ½ cup pecans* 2 tablespoons fresh orange juice 3 tablespoons yacon syrup or honey or maple syrup ¼ teaspoon sea salt
In a large serving bowl, toss the arugula, spinach, apple, oil, vinegar and the salt. Seaon with ground pepper to taste. Set aside.
In a separate bowl, toss pecans, OJ, sweetener of choice and salt. Add dressing to the greens and toss well. Top with pea shoots, if desired. Serve immediately.