Spinach Salad With Cranberries, Apple, Feta, Bacon & Pecan Nuts
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Spinach Salad With Cranberries, Apple, Feta, Bacon & Pecan Nuts
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| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 300g Baby Spinach
- 1/2 Red Onionthinly sliced
- 8slices Short Cut Bacondiced
- 250g Feta Cheesecrumbled
- 100g Dried Cranberries
- 2 Appleshalved, cored & thinly sliced
Toffee Pecan Nuts
- 1cup Pecan Nutschopped
- 1/3cup White Sugar
- Cayenne Pepperpinch only
- Saltto taste
Vinaigrette
- 1/4cup Red Wine Vinegar
- 1/2cup Olive Oiluse extra virgin
- 1clove Garliccrushed
- 2tsp Dijon Mustard
- 1tsp White Sugar
- 1/2tsp Salt
- Pepperto taste
Instructions
Vinaigrette
- In a pouring jug, mix the vinegar, olive oil, garlic, mustard sugar, salt and pepper. Stir until well combined. Store in refrigerator until ready to use.
Toffee Pecan Nuts
- Preheat oven to 180°C.
- Spread pecan nuts onto a baking tray and toast in oven for approx 6-8 minutes until lightly toasted.
- In a saucepan over medium heat, add sugar, cayenne pepper and salt. Cook until sugar liquefies.
- Add toasted pecan nuts and stir to coat with the sugar mixture.
- Remove nuts from saucepan and allow to cool completely on baking paper. Note: leaving the nuts to cool in the saucepan will make them very difficult to remove as they will stick to the base of the saucepan.
Salad Assembly
- In a large serving bowl, start with the spinach as the base then progressively add the remaining ingredients: onion, apple, bacon, feta, cranberries & pecan nuts.
- Toss to mix through.
- Serve with the vinaigrette alongside for people to optionally add. Note: this is a nice salad even without the vinaigrette.