Create a colorful salad by tossing a light citrus dressing with tender spinach, crunchy pecans and sweet fruits.
Blueberry and Orange Spinach Salad
- Prep Time 20 min
- Total 25 min
- Servings 5
- Ingredients 10
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)
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
-
Step3In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.
Nutrition
140
Calories
7g
Total Fat
2g
Protein
16g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1/2g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 20mg
- 1%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 12g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 70%
- 70%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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