ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach and Orange Salad with Parmesan Pecans

Yield 12

Ingredients

  • 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

How to Make It

  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.