Spinach Salad With Oranges, Dried Cherries, and Candied Pecans

Total Time
Prep 20 mins
Cook 0 mins

Adapted slightly from Vegetarian Times. Sounds really good for the holidays--or any time!

Ingredients Nutrition


  1. Cut and peel white pith from oranges. Cut between membranes to release orange segments into a small bowl.
  2. Combine shallot with balsamic vinegar in bowl. Whisk in olive oil and season with salt and pepper to taste.
  3. Place orange segments, spinach, and cherries in salad bowl, and toss with dressing. Break apart pecans and add to salad. Sprinkle goat cheese on top and serve.
Most Helpful

Very good! I used blood oranges, made candied walnuts, (it's what I had on hand) and it was perfect. The dressing in combination with the tart dried cherries, oranges & goat cheese was delish. Made for Best of 2101 Tag Games.

Chicagoland Chef du Jour March 08, 2013

This is fabulous!! I made my own candied pecans. I also supremed the oranges - they're just nicer. We all loved the variety of flavors & textures of this salad. Thank you! Made for PAC 3/12.

Elmotoo March 23, 2012

Made this for clients today and it was stunning. I supremed the oranges for extra foo foo-ness. This salad would go well with a lot of fruit or white balsamic vinaigrettes, just make sure to taste your candied pecans first. The brand I bought was SUPER SWEET and I'm afraid that they would only go well with a young standard balsamic and olive oil as the author has written.

Grimm's Restaurant Tales March 21, 2012