Apple Citrus Spinach Salad with Blood Orange Dressing




INGREDIENTS
· 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

BLOOD ORANGE DRESSING

· 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


Instructions
· 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!

RECIPE NOTES
· The blood orange dressing can be made in advance and stored in a mason jar in the fridge. Shake well before serving. 

· No pecans? No problem! Walnuts also work great. You can even use candied pecans or candied walnuts and get all fancy with it; they only take 5 minutes to make!

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