PS: Spinach & Kale Salad w/ pecans, Dried Cherries and Maple Citrus Dressing

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


  • 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 


  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 [] at for new recipes as soon as they are published. 

Print Friendly and PDF