Orange, Cranberry and Spiced Pecan Salad

Our perfect holiday salad is colorful, refreshing and light. The pecans add a spicy accent to the sweet orange slices.

Ingredients

Spiced Pecans:
3 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons water
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 cup pecan halves
Dressing:
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
salt and pepper to taste
Salad:
1/2 cup orange juice
4 tablespoons dried cranberries
1 small head red leaf lettuce
2 large naval oranges, peeled, white pith removed, and sliced into 1/4-inch rounds

Directions

Spiced Pecans:
Preheat oven to 325 °. Line a baking sheet with foil.

Mix first 4 ingredients in a small bowl. Add nuts and toss to coat. Spoon nuts onto prepared baking sheet. Bake about 12 minutes. Remove from oven and cool.

Dressing:
In a small bowl whisk together all ingredients.

Salad:
In a small bowl combine orange juice and cranberries. Let sit for 30 minutes to soften cranberries. Drain and discard juice.

Place lettuce leaves on 4 small plates. Divide orange slices among plates. Drizzle each with desired amount of dressing. Top with drained cranberries and spiced nuts.

Serves: 4


golden blossom honey product