Active Ashley's Kitchen

I love salads! I eat a salad with lunch or dinner almost every day. I discovered this salad a few months ago and every time I make it I change it up a little. Feel free to change up the ingredients or let this inspire you to create a salad you will want to eat again and again.

Recipe adapted from Food Network Christmas Salad

Ingredients:

1/2 cup pecan halves

1/4 teaspoon pumpkin pie spice

2 tablespoons honey

5 ounces baby arugula

2 cups baby spinach

1 naval orange or 2 clementines

1/2 cup shredded carrots

2 green onions diced

(favorite vegetables- snap peas, bell peppers, broccoli, cauliflower, etc…)

8 ounce container pomegranate seeds

1 ounce feta cheese or goat cheese (I found a blueberry goat cheese that is insanely delicious!)

Fat free raspberry or champagne vinaigrette

Directions:

1. Pecans– Line a plate with parchment paper. Toss the pecans with pumpkin pie spice and a dash of salt and pepper. Add the mixture to a small nonstick skillet over medium heat. Toss frequently until spices begin to brown approximately one minute. Drizzle 1 tablespoon of honey and stir constantly for one minute until pecans are coated. Transfer to plate lined with parchment paper. Let cool in an even layer.
2. Salad– Add arugula, spinach, carrots, (veggies of your choice), pomegranate seeds, and orange slices cut in half. Toss gently. Top with pecans and cheese.
3. Finish with vinaigrette when you are ready to serve.