Antioxidant Orchard Salad

I love candied pecans! This version is healthier and super tasty.

Ingredients: (these are approximate amounts, so adjust ratios to your own taste)

1/2 cup pecans

1-2 tsp. agave nectar

pinch of salt

12 oz mixed baby greens          

1 cup grapes, halved

1/2 cup celery, thinly sliced

1 cup English cucumber, diced

1/4-1/3 cup red onion, thinly sliced

1/2 cup dried cranberries

1 cup fresh strawberries, sliced

1 cup fresh blueberries

1 heaping Tbsp. fresh mint leaves, chopped

3 Tbsp. pomegranate juice

3 Tbsp. lemon juice

3 Tbsp. balsamic vinegar (optional)

1/4 cup + 1 Tbsp. olive oil

For the agave-roasted walnuts: 

Toss pecans in agave and a pinch of salt. Bake at 300, turning to cook evenly, until the nuts caramelize (about 15 minutes)

For the dressing:

whisk together pomegranate juice, lemon juice, balsamic, and olive oil,

For the salad:

Combine all remaining ingredients and toss with dressing. Top with pecans.