10 min
Ingredients
- 4 cups baby spinach
- 1 crisp apple, thinly sliced
- ¼ cup dried cranberries
- ¼ cup toasted pecans
- 2 tbsp Arlotta cranberry orange balsamic vinegar
- 1 tsp honey
- ¼ cup Arlotta kosher olive oil
- Salt and pepper to taste
Directions
Step 1
In a small saucepan, heat the cranberry orange balsamic vinegar and honey over low heat for 2-3 minutes, stirring until slightly thickened. Set aside to cool.
Step 2
In a large bowl, combine the spinach, apple slices, dried cranberries, and toasted pecans.
Step 3
Drizzle the cooled cranberry balsamic glaze and olive oil over the salad.
Step 4
Season with salt and pepper, toss gently, and serve.
