Ingredients

The following ingredients have 4 Servings
  • 5 oz fresh baby spinach
  • 1-2 oranges ((I used blood orange and cara cara))
  • 1 apple ((chopped))
  • 1/4-1/3 cup crumbled feta cheese
  • 1/4 cup pecans ((candied, toasted, or regular))
  • 2-4 TBSP dried cranberries
  • 1/4 cup freshly squeezed blood orange juice (1 orange)
  • 1/4 tsp orange zest
  • 2 TBSP fresh lemon juice (1 lemon)
  • 1/3 cup avocado oil
  • 1 clove garlic, smashed and minced ((approx. 1 tsp))
  • 1 TBSP dijon mustard
  • 1 TBSP honey
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper

Instruction

  • First, let's make our dressing! Grab a blood orange and zest about 1/4 tsp from the rind. Roll the orange on the counter to help release the juice then slice in half and juice. (I use a citrus reamer to get every last drop)
  • Combine blood orange juice (we're looking for 1/4 cup of juice here) with the remaining ingredients in a mason jar and shake well. For a completely smooth dressing, I used an immersion blender. You can follow suit with a blender/processor of your choice or leave the garlic as is - both ways work great!
  • Wash and dry your spinach and add to a large bowl. Give your dressing another shake and massage a few spoonfuls into the spinach leaves to coat them.
  • Top spinach with slices of fresh oranges (I used a combination of cara cara and blood orange) as well as chopped apple, feta, pecans and dried cranberries. Drizzle extra dressing to taste and dive in!