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
  • 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.

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.

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.