Winter Salad

A sweet and tangy salad made of in-season fruits and veggies

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Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: blood orange recipes, christmas salad recipe, holiday recipes, thanksgiving salad recipe, winter salad

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 340kcal

6 cups baby spinach
2 medium oranges peeled and cut into wedges
3 small blood oranges peeled and cut into wedges (can substitute for additional naval oranges)
½ cup dried cranberries
4 pieces bacon cooked and broken into crumbles
1 cup goat cheese crumbled

Preheat the oven to 350°F.
On a baking sheet lined with parchment paper, spread out the pecans. Drizzle them with maple syrup and ground cinnamon.
Bake the pecans for 15-20 minutes.
Meanwhile, make the dressing. In a mason jar, add the balsamic vinegar, olive oil, maple syrup, cinnamon, and ginger. Set it aside.
Remove the pecans from the oven and let them cool.
In a salad bowl, add the baby spinach, orange wedges, blood orange wedges, dried cranberries, bacon pieces, and goat cheese crumbles.
Shake or stir the dressing and add it to the salad bowl. Toss the salad together until thoroughly mixed.
Serve alongside your favorite winter soup, chili, roast, or holiday meal.