Spinach and Orange Salad with Parmesan Pecans


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Recipe from

Food & Wine


2 cups pecan halves
2 tablespoons unsalted butter, melted
1 tablespoon honey
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
4 medium navel or blood oranges
1 pound baby spinach
1 cup Sicilian green olives, pitted and chopped


1. Preheat the oven to 375°. Toast the pecans on a baking sheet for 5 minutes. Transfer the nuts to a bowl, toss with the butter, honey, Parmesan and a generous pinch each of salt and pepper, then spread on the sheet and bake for 4 minutes, or until golden. Let cool.

2. In a small bowl, whisk the lemon juice with the shallots and mustard. Whisk in the oil and season with salt and pepper.

3. With a sharp knife, peel the oranges, removing all of the bitter white pith. Halve the oranges lengthwise, then slice crosswise 1/4 inch thick.

4. In a large bowl, toss the spinach with the dressing, olives, pecans and oranges and serve at once.


Grace Parisi,

November 2002
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