This fruity seasonal salad not only tastes delicious, but it will also brighten your winter meals with its vibrant color and crunchy texture. Serves 4.

Ingredients for the salad:

4 ounces baby spinach

2 ounces arugula

2 pears, unpeeled, cored, and sliced

1 cup candied pecans (see below)

1 cup pomegranate seeds

Ingredients for the candied pecans:

1 cup raw pecan halves

2 tablespoons date syrup

1 teaspoon cinnamon

Ingredients for the citrus vinaigrette:

2 tablespoons orange zest (from 1 orange)

½ cup fresh-squeezed orange juice

1 tablespoon apple cider vinegar

½ tablespoon date syrup

1 teaspoon Dijon mustard

2 tablespoons shallot, minced

¼ teaspoon cinnamon

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Toss together the pecans, date syrup, and cinnamon in a small bowl. Then spread the nuts in a single layer on the baking sheet and roast for 7-8 minutes. Watch closely to make sure they don’t burn.
3. Make the dressing by mixing all the ingredients together in a jar.
4. Assemble the salads by adding the baby spinach and arugula to a large bowl. Then add ½ cup of the dressing to the greens and toss it together. Divide the dressed greens among the serving plates and top the greens with the pear slices, candied pecans, and pomegranate seeds.
5. Spoon a little extra dressing over the top of each salad and serve.