Wilted Arugula-Spinach Salad with Apple Dressing

Total Time:
25 min
15 min
10 min

4 to 6 servings

  • 1 pound arugula
  • 1 pound baby spinach
  • 1/4 cup almonds
  • 1 cup apple juice
  • 1/2 cup apple cider
  • 2 apples, peeled and chopped
  • 2 tablespoons agave
  • 2 tablespoons brown sugar
  • Salt and freshly ground black pepper
  • 1/4 cup dried sweetened cranberries
  • 1/4 cup pine nuts
  • 1/4 cup pumpkin seeds
  • 1/2 cup red cherry tomatoes
  • 1/2 cup yellow cherry tomatoes
  • Preheat the oven to 200 degrees F.

  • Toss the arugula and spinach together on a large baking sheet. Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking. Remove from the oven.

  • Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes. Remove from the oven and coarsely chop.

  • Place the apple juice, apple cider and apples in a blender and puree until smooth. Add the agave and brown sugar and blend until combined. Taste and season with salt and pepper.

  • Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes. Toss with just enough dressing to coat the salad. Add more if needed.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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