Chef:  Vicki Brett-Gach
Makes:  2 servings
Prep Time:  5 minutes
Cook Time:  none  
Total Time:  5 minutes
 

Ingredients 

  • 2 c baby spinach, chopped 
  • 2 c baby kale, chopped 
  • 1/4 c raw pecans, roughly chopped 
  • 2 T dried cherries 
  • 1/4 c orange juice 
  • 1 T maple syrup 
  • few dashes of hot sauce 
  • sprinkle of black pepper and Kosher salt 

Directions 

  1. Place greens in medium size bowl, and top with pecans and cherries.
  2. In a small container, mix together the orange juice, maple syrup, hot sauce, and salt and pepper.
  3. Drizzle over salad and serve immediately. 

Vicki Brett-Gach is a writer, blogger, culinary instructor, Certified Personal Chef, and Certified Vegan Lifestyle Coach. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published. 
 

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