Spinach and citrus salad with sweet and spicy pecans

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
150g fresh spinach, washed and dried, cut into chiffonade
2 green onions, chopped
1 orange, supremed and halved
1 tbsp butter
1/2 tsp sugar
50g pecan halves
1 tsp dried rosemary
1/4 tsp cayenne
Salt and freshly ground black pepper

For the citrus dressing

1 tsp Dijon mustard
2 tbsp orange or grapefruit juice (or a combination)
3 tbsp canola oil
1 tbsp olive oil
Salt and freshly ground black pepper
1) Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.

For the dressing: In a small bowl, add all the ingredients and whisk until emulsified.

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