Spinach,Orange, Cranberry Salad w/ Pumpkin Brittle
Julie Ann Keene
1/4 colive oil
2 slicethick bread
1/4 cbrown sugar
1/2 cpumpkin seeds
1 lbfresh spinach leaves
4 Tbspbalsamic vinegar
1/4 ccranberries, dried
To tastecracked black pepper
How to Make Spinach,Orange, Cranberry Salad w/ Pumpkin Brittle
- Spread olive oil on both sides of the bread. If you have a toaster oven then toast them until the bread is browned, otherwise put it under the broiler until browned. Drain on paper towels and then cut into half inch cubes.
- In a small saute pan heat 1 tablespoon oil over medium-low heat. Stir in brown sugar until it melts. Add pumpkin seeds and stir until well coated. Pour seeds on to wax paper or silicone mat and allow to cool. Break up pieces.
- Put spinach in salad bowl. Toss in vinegar and remaining oil until leaves are coated. Add orange slices and cranberries. Gently mix.
- Top with seeds and croutons and a few grinds of pepper.