Autumn Crunch Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 ounces fresh spinach (half a 10 ounce bag)
1 and 1/2 cups dry small pasta
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) mandarin oranges
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans
Optional: Feta cheese
Dressing:
4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 tablespoons white sugar
1/8 teaspoon each: paprika, onion powder
1 tablespoon poppy seeds
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Directions: |
Directions:Cook the pasta according to package directions.
While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the apple cider vinegar, white wine vinegar, sugar, (adjust -- more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Slowly add in the oil and pulse until just combined. Stir in the poppyseeds. IF you don't have a blender or food processor you can combine the ingredients in a bowl or mason jar and whisk (or shake jar) vigorously.
Drain the pasta once it's cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
Chill the dressed pasta in the fridge.
Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl. Add in the cranberries and a can of drained mandarine oranges.
If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
If you want to toast the pecans, place them in a single layer in a dry saucepan (don't add anything) over medium heat. Stir constantly until the nuts are barely fragrant -- just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
Top the salad with the pecans and (if desired) feta cheese.
Enjoy immediately.
if you would like to add candied pecan see the personal notes for the recipe |
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Number Of
Servings: |
Number Of
Servings: 6 -8 as a side |
Preparation
Time: |
Preparation
Time:Prep Time 20 mins Total Time 20 mins |
Personal
Notes: |
Personal
Notes: Recipe Notes
This salad (like most) aren't very great leftover. If you aren't eating this immediately, keep the ingredients separate from the dressing and only toss with the dressing right before eating. Top with pecans and feta after dressing the salad.
Candied Pecans
1 large egg white
2 teaspoons water
1 teaspoon vanilla
1 cup white sugar
3/4 teaspoon salt
1 teaspoon cinnamon
4 cups pecan halves (1 pound)
To candy the pecans
Preheat oven to 250 degrees F and generously grease a baking sheet.
In a mixing bowl, whip together the egg white, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake for 1 hour, stirring and tossing every 15 minutes.
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