You may also like
Categories:
arugula baby spinach almonds apple juice apple cider apples agave brown sugar salt cranberries pine nuts pumpkin seeds red cherry tomatoes yellow cherry tomatoes
Viewed: 16 - Published at: 2 years agoIngredients
- 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
Method
- 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.
