Blueberry and Orange Spinach Salad

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

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( 9 Ratings)

9 Ratings

5 Stars 56%

4 Stars 11%

3 Stars 22%

2 Stars 11%

1 Stars

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Prep Time 20 min
Total Time 25 min
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)

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Directions

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.

EXPERT TIPS

Expert Tips

Blueberries are a low-fat food and a good source of fiber and vitamin C. The intense color of the blueberry comes from anthocyanins, potent antioxidants.

Make the sugared pecans ahead and store in a resealable food-storage plastic bag until ready to use for this salad.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;