Spinach Salad with Warm Citrus Vinaigrette

​My daughter's Halloween candy is still looming in the corners of the kitchen cupboards and I've been doing my best to get it out of my sight.  (By eating it unfortunately.)  Seriously, I think I need an intervention because I can't stop myself from eating those tiny chocolate bars.  To counteract the pounds of sugar that I've been consuming this week, I figured that I needed to indulge in a few salads as well.  I love this salad because it's loaded with fruit and nuts and drizzled with a tangy/sweet dressing to give me that "sweet fix" that I have been craving.  The dressing is really best when it's warm but to be honest, I usually don't go to the trouble of heating it up and it's also good, straight out of the frig.  

Spinach Salad with Warm Citrus Dressing
Dressing                                                             Salad
6 ounce can orange juice concentrate        1 pound spinach
½ onion, diced                                                   1 can mandarin oranges
¼ cup red wine vinegar                                   ½ purple onion
½ cup brown sugar                                           3 ounces feta (optional)
1 Tablespoon orange zest                               ½ cup dried cranberries
½ teaspoon salt                                                  ¼ cup chopped pecans
½ teaspoon hot sauce                                       1/4 cup toasted pumpkin seeds
½ teaspoon dry mustard                                  1/2 cup sliced strawberries
½ cup oil

Process orange juice, onion and vinegar in blender.  Add brown sugar, orange zest, mustard, salt and hot sauce.  Blend on high.  Add oil.

Bring to a boil and cook on medium for 10 minutes.

Spiced Pecans
2 tablespoons sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons water
2 tablespoons honey
2 teaspoons canola oil
1-1/4 pounds pecan halves (about 5 cups)

​Combine the sugar, pie spice, salt and ginger; set aside. 

​In a Dutch oven, bring the water, honey and oil to a boil.

​Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute.

Immediately sprinkle with reserved sugar mixture; toss to coat. 

​
​Transfer to an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool.  ​ Store in an airtight container.

​Put the salad together and drizzle with warm citrus vinaigrette just before serving.

​Eating this salad is not going to make up for the chocolate bars that I keep eating but at least it's a step in the right direction.

Ciao!

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