Spinach Salad with Toasted Pecans and Cranberries Recipe | Yummly

Spinach Salad with Toasted Pecans and Cranberries

YUMMLY(2)
Louanne E.: "easy to make tasted great" Read More
11Ingredients
20Minutes
260Calories
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Description

This is a purposefully simple salad full of great fall flavors, easy to make, easy to love, and easy to double! Serve it alongside roasted meats or vegetables, or add crumbled cheese, sliced apple, or pear. You can also add roast chicken or turkey for an entree salad. The recipe is a Yummly original created by Jill Silverman Hough.

Ingredients

US|METRIC
  • 1/2 cup pecans (chopped)
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt (for dressing)
  • 1/4 teaspoon black pepper (for dressing)
  • 4 ounces baby spinach leaves
  • 1/2 cup dried cranberries
  • salt (to taste, for serving)
  • black pepper (to taste, for serving)
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    NutritionView More

    260Calories
    Sodium15% DV370mg
    Fat37% DV24g
    Protein6% DV3g
    Carbs5% DV14g
    Fiber12% DV3g
    Calories260Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium370mg15%
    Potassium280mg8%
    Protein3g6%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber3g12%
    Sugars8g16%
    Vitamin A50%
    Vitamin C15%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Louanne E. a month ago
    easy to make tasted great
    Clayton Wheat 6 months ago
    Delicious and easy to make!

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