Hi there pals!
Fancy seeing you here!
Today I have a GREAT recipe for you.
Like, top notch fantastic.
The perfect crowd pleaser for any occasion and an awesome weeknight salad that is sure to please everybody.
It's zingy, sweet, crunchy and hearty.
A must try.
I mean, just take a look at it! 🤤
Yum!
YOUTUBE VIDEO!
PRINTABLE RECIPE FILE
INGREDIENTS
spring mix and or kale
orange, sliced into bite sized pieces
1 cup pecans
2 tablespoons maple syrup
pinch of salt
pomegranates (optional)
feta (optional)
for the dressing :
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons maple syrup
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon paprika
salt and pepper to taste
DIRECTIONS
for the pecans
Bring a pan to medium temperature. Once warm, reduce to medium low and layer the pan with pecans. Slowly cook the pecans tossing frequently so they don't burn.
Once they are toasted and fragrant (~ 3 minutes), turn off heat and add a drizzle of maple syrup and a pinch of salt. Remove from pan immediately and put on parchement paper to set. They will get sticky quick.
for the salad
To prep the dressing, add all ingredients to a ball jar with a lid and shake. Refrigerate for at least an hour before using if you have time. The vinegar will neutralize the potency of the raw garlic and the warmth of the spices will incorporate.
Chop the pecans and oranges.
If using kale, massage using your hands to break down the cell walls before adding dressing. Pour dressing over salad greens, top with pecans and oranges.
Serve and enjoy!
NOTES
If you are taking this salad to a party, I recommend adding a bit of dressing, tossing the salad and letting it sit for an hour before eating. Then right before serving top with more dressing, oranges and pecans.
I always like to keep dressing on the side for those who like bit more dressing with their salads.
As always, thanks for being here.
I truly appreciate your support.
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Feel free to reach out.
Love hearing from you guys.
Let me know if you make the soup + send pictures!
xoxo
Kirsten ☀️