Apple-Cranberry Spinach Salad with Spiced Pecans

Baby spinach topped with marinated apples, dried cranberries and spiced pecans

Ingredients

• 1/2 cup frozen cranberry juice concentrate, thawed
• 3/4 cup olive oil
• 3 tablespoons raspberry blush balsamic vinegar
• 1/2 teaspoon salt, divided
• 4 cups chopped tart apples
• 1 cup dried cranberries
• 1/3 cup honey
• 1 tablespoon water
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 cups pecan halves
• 1 tablespoon granulated sugar
• 8 cups baby spinach leaves
• 1 cup diagonally sliced celery

Directions

1. Whisk juice concentrate, oil, vinegar and 1/8 teaspoon of salt in large bowl until well blended. Add apples and cranberries; mix lightly. Cover; refrigerate at least 3 hours, stirring occasionally.

2. Meanwhile, preheat oven to 325°F. Combine honey, water, cinnamon, ginger and remaining 1/8 teaspoon salt in medium bowl. Add pecans; toss to coat. Remove pecans to parchment lined shallow baking pan, using slotted spoon. Sprinkle with granulated sugar. Bake 16 minutes, gently stirring after 8 minutes. Cool slightly. Remove from baking pan. Transfer pecans to clean parchment paper covered baking sheet. Cool completely.

3. Remove Apple-Cranberry Mixture from refrigerator 15 minutes before serving. Stir. Place spinach and celery in large shallow serving bowl or on large serving platter. Top with the Apple-Cranberry Mixture and Spiced Pecans.