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Baby Spinach Salad with Pecans and Bosc Pear

On days when I feel like having an all-raw and relatively light meal, I turn to some type of salad with a handful of raw nuts. Yesterday, I found a recipe for baby spinach salad with pecans and Bosc pear in a wonderful raw foods cookbook called Living Cuisine. I tweaked the recipe a bit, taking into account the ingredients that we had on hand in our kitchen, and proceeded to have a truly memorable salad meal.

If you enjoy healthy salads that provide a number of contrasting textures and flavors, I encourage you to give the following recipe a try. Did I mention that it's really good for your health? It's rich in calcium, iron, folate, healthy fatty acids, healthy protein, and complex carbohydrates, including fiber.

Baby Spinach Salad with Pecans and Bosc Pear

Makes 4-6 Servings


1 pound baby spinach leaves
1 cup chopped raw pecans
1 Bosc pear, peeled, cored, and sliced
4 green onions, finely chopped
1/2 cup chopped cilantro or parsley leaves
Juice of one small lemon
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon sea salt


1. Combine pear slices, green onions, lemon juice, extra-virgin olive oil, honey or maple syrup, and sea salt in a bowl and give all ingredients a good toss. Allow ingredients to sit and marinate for about 5 minutes.

2. Add baby spinach leaves, chopped cilantro or parsley, pecans, and gently toss again.

Serve immediately and enjoy this light, delicious, and healthy baby spinach salad with pecans and Bosc pear.

This recipe was adapted from a similar recipe found in a wonderful raw foods cookbook called Living Cuisine.


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Just a suggestion regarding the pecans. The Nourishing Traditions Book recommends soaking the nuts for 7 hours or overnight in filtered water and 2 tablespoons of sea salt. Drain the nuts and bake for 10-12 hours in the oven on a baking sheet at 150 degress. You can vary that temperature to some extent.

By soaking the nuts and then drying them out it makes them more digestable for our bodies (that's the short version of why we should do this to the nuts we eat).