Spinach, Strawberry, Orange, and Pecan Salad
This salad is a colorful and tasty pairing of iron and vitamin C. Eating strawberries and oranges with spinach increases your body’s ability to absorb the the plant-based iron. Plus, it’s a pretty salad that takes a detour from the predictable.
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Per person:
1 c. spinach, packed
¼ c. strawberries, chopped
¼ c. mandarin oranges, or orange segments
2 T. honey roasted pecans*
Add desired amount of dressing to a mixing bowl large enough to accommodate mixing a salad. Add spinach, strawberries, oranges, and pecans. Toss salad together, ensuring all ingredients are well combined and spinach leaves are coated in dressing. Serve immediately.
This recipe makes one generous salad portion, intended as an appetizer. Multiply as necessary for the number of people you are serving. Add protein for a complete meal.
*To make honey roasted pecans:
1 c. pecans
1 T. honey, warm and runny
Freshly ground sea salt, to taste
Add pecans and warm honey to a container with a lid or zip top bag. Close container or bag, then shake well, until all pecans are covered in honey. Place on a baking sheet lined with a silicone backing mat or wax paper. Season liberally with sea salt. Bake at 300 degrees for 8-12 minutes, or until just beginning to turn golden. Remove from oven and let cool before using.