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BT's Blood Orange and Spinach Salad
SUBMITTED BY: BT
Fruit infused Olive Oils are a bit expensive, but they really make a recipe like this successful! You may also choose grapefruit slices and a grapefruit infused oil to put a different spin on this idea.
1 bag pre-washed Spinach Leaves
1 large Blood Orange
1 handful dried cranberries
1/2 red onion, sliced thinly
1 cup whole pecans
2 T butter
1/4 cup brown sugar
3 T Orange infused Olive Oil
Splash Balsamic Vinegar
In a medium frying pan, gently melt butter at medium low heat. When melted, add brown sugar and stir together. While butter is melting, do following prep.
If you have a salad spinner, thoroughly wash spinach leaves in cold water and spin them. The cold water wash and spin will freshen them up. If not, straight from the bag will do.
Carefully remove skin from outside of blood orange, leaving as much meat on the fruit as possible. Next, use a paring knife to cut out the orange slices from the skin that separates them. You want just the fruit membrane-no skin. Set aside in bowl.
Thinly slice 1/2 of medium sized red onion.
In a salad dressing shaker or covered container, shake together Orange infused Olive Oil and Balsamic Vinegar.
Toss pecans into frying pan with butter and brown sugar, toasting and coating them with the butter and sugar mixture.
In large bowl, lightly toss together spinach leaves, dried cranberries, onions slices and cranberries. Top with toasted pecans, and drizzle dressing over the salad. <
BR>Serves 4-to-6, depending on serving size.
(Recipe is easily doubled and tripled for larger groups)