Arugula & Spinach Salad with Orange & Parmesan
Tender baby spinach and peppery arugula are tossed with orange segments, parmesan curls and maple-coated pecans in this easy and impressive side salad. The salad is wonderful topped with my maple lemon vinaigrette or grapefruit vinaigrette.
Ingredients
- 1 tbsp maple syrup
- 2 tsp extra virgin olive oil
- ¼ tsp cayenne pepper
- 50 g (½ cup) pecans
- 60 g (2 cups) baby spinach
- 60 g (2 cups) arugula/rocket
- 20 g (¼ cup) parmesan cheese shaved with a vegetable peeler
- 1 orange cut into 2cm (½in) segments
- 1 shallot sliced
- 60 ml (¼ cup) citrus vinaigrette such as maple lemon or grapefruit
Instructions
- Preheat oven to 160°C/320°F. Line a small baking sheet with parchment. Add the maple syrup, olive oil, cayenne pepper and a pinch of salt to a small skillet. Set over medium-high heat and bring to a simmer. Add the pecans and cook, stirring to coat the pecans in the syrup, until the mixture is thickened and easily coats the nuts - about 2 minutes.
- Spread the nuts onto the parchment-lined baking sheet. Move to the oven and bake for about 10 minutes. Remove from the oven and allow to cool completely before roughly chopping.
- Add the spinach, arugula/rocket, parmesan cheese, orange segments, shallot and candied pecans to a large salad bowl. Pour over the dressing along with a generous grind of black pepper. Toss to combine and serve.
Nutrition
Calories: 165kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 97mg | Potassium: 289mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1935IU | Vitamin C: 25mg | Calcium: 128mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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