5 from 3 votes
Spinach & Arugula Salad with Marinated Onion, Feta, Cranberry, and Candied Pecans
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Additional Time
1 hr 5 mins
Servings:
4
Ingredients
Marinated Red Onion:
- ½ red onion sliced thinly
- ¼ cup seasoned rice vinegar
- sugar pinch, to taste
- crushed red pepper flakes pinch, to taste
Vinaigrette:
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- 3 tbsp seasoned rice vinegar
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- sugar pinch, to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Other Ingredients:
- 2 cups baby spinach
- 2 cups arugula
- feta cheese crumbles, to taste
- dried cranberries to taste
- candied pecans to taste
Instructions
- Make the marinated red onion by combining the seasoned rice vinegar, pinch of sugar, and pinch of crushed red pepper flakes together in a jar; stir well then seal with lid and place into the refrigerator for at least 1 hour.
- Make the vinaigrette by combining the vegetable oil, olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl; whisk until well combined. Set aside to allow flavors to mingle.
- Make the salad by combining the spinach and arugula together in a large bowl. Whisk the vinaigrette well then drizzle, to taste; toss until evenly coated.
- Place the salad on a serving plate then top with marinated onion, feta cheese crumbles, dried cranberries, and candied pecans. Season with freshly cracked black pepper, to taste. Serve immediately. Enjoy.
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