Recipe courtesy of Coolio
Wilted Arugula-Spinach Salad with Apple Dressing
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 23
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 780
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
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
Directions
- 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.