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Submitted by Molly Hagler
Our friends invited us over for brunch and asked me to bring a salad. I wanted something light and sweet, but easy to throw together. While I kept this recipe parve, feta would be a perfect addition, making it even more appropriate for brunch.
3 cups fresh baby spinach
1/2 cup craisins
1 avocado, diced
1/2 of an English cucumber, diced
1/2 cup sliced almonds
1/2 cup pecan halves
1/4 cup maple syrup
3 tbsp olive oil
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Set oven to 350F. Spread almonds and pecans into one layer on a parchment lined baking sheet. Drizzle with maple syrup. Toast in the oven for 4-5 minutes.
Let cool on the baking sheet and break up as needed. Store in an airtight container.
Place the olive oil, maple syrup, apple cider vinegar, and Dijon mustard in a container. Shake well to emulsify.
Assemble the salad by placing the spinach, craisins, avocado, and cucumber in a bowl. Top with the candied nuts and drizzle with the vinaigrette.
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