Wilted Arugula-Spinach Salad With Apple Dressing
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Arugula450 g
Baby Spinach1 cup
Almond1 cup
Apple Juice1 cup
Apple Cider2 tbsps
Brown Sugar1
Salt1 cup
Pine Nut1 cup
Pumpkin Seed1 cup
Cherry Tomatoes (yellow)Directions:
1
Preheat the oven to 200 degrees F
2
Toss the arugula and spinach together on a large baking sheet
3
Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking
4
Remove from the oven
5
Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes
6
Remove from the oven and coarsely chop
7
Place the apple juice, apple cider and apples in a blender and puree until smooth
8
Add the agave and brown sugar and blend until combined
9
Taste and season with salt and pepper
10
Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes
11
Toss with just enough dressing to coat the salad
12
Add more if needed