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Spinach Pecan Salad with Citrus Vinaigrette


For the Salad:

4 cups fresh baby spinach leaves

1 cup Activated Native Texas Pecans (Sea salt or preferred flavor), roughly chopped

1 small red onion, thinly sliced

1 orange, peeled and segmented

1/2 cup crumbled feta cheese or goat cheese (optional)

For the Citrus Vinaigrette:

1/4 cup fresh orange juice

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon honey or maple syrup

1 small garlic clove, minced

Salt and pepper to taste 


Prepare the Vinaigrette:

In a small bowl, whisk together the orange juice, olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper until well combined.

Taste and adjust the seasoning as needed. Set aside.

Assemble the Salad:

In a large salad bowl, combine the baby spinach leaves, Activated Native Texas Pecans, and thinly sliced red onion.

Add the orange segments to the salad, distributing them evenly.

Add Cheese (Optional): If using, sprinkle the crumbled feta or goat cheese over the salad.

Dress the Salad:

Drizzle the citrus vinaigrette over the salad just before serving.

Gently toss the salad to ensure all the ingredients are coated with the vinaigrette.

Serve the salad immediately as a fresh, flavorful starter or side dish.

This salad combines the earthy flavors of spinach and pecans with the bright, tangy taste of citrus, creating a delightful and healthy dish. The optional cheese adds a creamy texture that compliments the crunch of the pecans and the freshness of the spinach and citrus.

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