Spinach Salad with Oranges, Pecans, and Balsamic Dressing

Spinach Salad with Oranges, Pecans, and Balsamic Dressing

Makes 4-6 servings

5 ounces baby spinach

3 clementine or mandarin oranges, peeled and segmented

½ cup pecans, toasted

2 ounces gorgonzola, feta, or goat cheese, crumbled

¼ - ½ cup dried cranberries

Dressing

3 tablespoons balsamic vinegar

½ teaspoon sea salt

¼ teaspoon ground black pepper

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1 clove garlic, minced

½ cup olive oil

1. Place the spinach, orange segments, pecans, gorgonzola, and cranberries in a large salad bowl.

2. Combine all dressing ingredients in a blender and blend until smooth and creamy. Taste and adjust as needed. Pour over salad and toss well to combine.