Ingredients
1/4
cup coarsely chopped pecans
2
teaspoons real maple syrup
1/2
teaspoon sugar
2
tablespoons fresh orange juice
1
tablespoon white wine vinegar
1
tablespoon olive or vegetable oil
2
teaspoons sugar
4
cups torn fresh spinach leaves
1
cup fresh blueberries
2
medium oranges, peeled, cut into sections (about 1/2 cup)
Preparation
Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.
