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Pecan, Apple, and Spinach Salad

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45 minutes






5 oz arugula

5 oz baby spinach

1 medium honeycrisp apple, thinly sliced

3/4 cup chopped pecans

1/4 cup dried cranberries

1/4 cup Rock House Creamery Cranberry Zest Chevre

Your choice of dressing/vinaigrette


  • Preheat oven to 350F. On a lined baking sheet, place pecans on and bake in oven for 5-7 minutes or until lightly toasted. Remove from oven and allow to cool.
  • While pecans are toasting, add arugula and spinach to a large bowl and toss to combine. Top with sliced apples, cranberries, chevre, and cooled pecans.
  • Top with dressing or vinaigrette of choice. We recommend a pecan or balsamic vinaigrette.