Stephanie
Bronze Post Medal for All Time! 162 Posts 
I absolutely love this salad. It always receives rave reviews. The mix of tart and sweet is fabulous! It would be a great healthy option for a potluck or family BBQ.
Total Time: overnight
Yield: 14 (1 cup) servings
Ingredients:
- 1/2 cup cranberry juice concentrate
- 1/3 cup olive oil
- 3 Tbsp raspeberry blush balsalmic vinegar (I used a white peach vinegar I had)
- 1/8 tsp salt
- 4 cups chopped tart apples (like Gala or Braeburn)
- 1 cup dried cranberries
- 8 cups baby spinach leaves
- 1 cup thinly chopped celery
- Spiced Pecans
- 2 cups pecan halves
- 1/3 cup honey
- 1 Tbsp water
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp salt
- 1 Tbsp sugar
Steps:
- Whisk cranberry juice concentrate, oil, vinegar, and salt. Pour over apples and cranberries and refrigerate for 8 - 24 hours stirring occasionally.
- Prepare Spiced Pecans: Preheat oven to 325 degrees F.
- Combine water, honey, cinnamon, ginger and salt. Stir in pecans until coated.
- Spread on baking sheet and top with sugar. Bake 16-18 minutes, turning half way through. Let Cool.
- Remove apple/cranberry mixture and let sit at room temperature for 15 minutes before serving. Stir.
- Toss spinach leaves and celery and top with apple/cranberry mixture and spiced pecans. Toss.
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February 7, 20200 found this helpful
I make the same salad but instead of pecans (or some other nut), I roast pumpkin seeds. Just as yummy.
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