- 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.