Blueberry and Orange Spinach Salad

Create a colorful salad by tossing a light citrus dressing with tender spinach, crunchy pecans and sweet fruits.

  • prep time 20 min
  • total time 25 min
  • ingredients 10
  • servings 5

Ingredients

1/4
cup coarsely chopped pecans
2
teaspoons real maple syrup
1/2
teaspoon sugar
2
tablespoons fresh orange juice
1
tablespoon white wine vinegar
1
tablespoon olive or vegetable oil
2
teaspoons sugar
4
cups torn fresh spinach leaves
1
cup fresh blueberries
2
medium oranges, peeled, cut into sections (about 1/2 cup)
  • 1 Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
  • 2 Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
  • 3 In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    140
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    20mg
    20%;
    Total Carbohydrate
    16g
    16%
    (Dietary Fiber
    3g
    3%
      Sugars
    12g
    12%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    70%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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