Autumn Crunch Pasta Salad
Description
You'll love this beautiful, crunchy, delicious salad. It's full of flavor and is easy to make.
Ingredients
5 oz. fresh spinach, washed and stems removed
1 1/2 c. dry small pasta
3/4 c. chopped celery
3/4 c. dried cranberries
15 oz. can mandarin oranges, drained
1 large Granny Smith apple
1 t. lemon juice
1/3 c. pecans, coarsely chopped
Feta cheese, if desired
Dressing:
2 T. apple cider vinegar
2 T. white wine vinegar
2-4 T. white sugar
1/8 t. paprika
1/8 t. onion powder
4 T. olive or vegetable oil
1/2 T. poppy seeds
Directions
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Cook pasta according to package directions.
While the pasta is cooking, prepare dressing.
Dressing:
In a food processor or blender, combine apple cider vinegar, white wine vinegar, sugar, paprika and onion powder; pulse/blend for about 10 seconds. Slowly add in oil; pulse until just combined. Stir in poppy seeds. (You could also combine the ingredients in a bowl or mason jar and whisk or shake vigorously.)
When pasta is done, drain and immediately toss a few tablespoons of dressing with it to help pasta soak in the dressing and flavor. Chill pasta in refrigerator until completely cooled.
Meanwhile, combine spinach with celery in a large bowl; add in cranberries and mandarine oranges.
If desired, peel the apple; slice thinly; toss with lemon juice; add to the salad.
Pour dressing over salad; toss; add pasta; toss with remaining salad.
If desired, toast the pecans by placing them in a dry skillet in a single layer over medium heat for a few minutes; stir constantly until they're barely fragrant. Watch carefully, they are easily burned.
Serve immediately garnished with the pecans and if desired feta cheese.
6-8 side servings.
*Tip: This salad isn't very great leftover. If thinking that you may have more than needed, keep the ingredients separate from the dressing and toss with the dressing right before eating. Top with pecans and feta after dressing the salad.