This delicate baby spinach salad incorporates wonderful winter fruits and sharp creamy cheese giving it delicious contrasting flavors. The fresh ripe pears have a natural sweetness to them, while the pomegranate arils give a pop of tartness. Finishing the salad is a dressing adding even more fruit flavors!
 

Servings: 6-8

Ingredients:

Salad:

• 9 Ounces Baby Spinach Leaves
• 2 Ripe Pears, varietal-your choice
• 3/4 Cup Candied Pecans
• 3 Ounce Feta or Bleu Cheese, crumbled
• 3/4 Cup Pomegranate Arils, can substitute dried cranberries

Candied Pecans:

• 3 Tablespoons Butter
• 2 Tablespoons Granulated Sugar
• 1 Cup Raw Pecans Halves

Vinaigrette:

• 1/4 Cup More Than Olives Cranberry Pear Balsamic Vinegar
• 1/4 Cup More Than Olives Blood Orange Olive Oil
• Kosher Salt, to taste
• Freshly-ground Black Pepper, to taste

Directions:

Start by making the candied pecans so they can cool while you complete the rest of the salad prep or they can be made ahead of time.

Line a sheet pan with parchment paper and set aside. Melt the butter in a medium skillet over medium heat. When the butter has melted add in the sugar and stir until it is dissolved. Add the pecans and stir until well coated. Cook for 5-10 minutes, stirring often and staying right near the pan. Cook until the pecans begin to darken and give off a toasted, nutty aroma.

Transfer the candied pecans to the prepared sheet pan, arranging in an even layer. Let cool to room temperature. They will keep in an airtight container for up to a week.

To make the Balsamic Vinaigrette whisk together the More Than Olives Cranberry Pear Balsamic and the More Than Olives Blood Orange Olive Oil in a small bowl until emulsified. Season with salt and pepper, to taste. If you end up with extra dressing, it will keep in a sealed container on your counter for up to a week.

If you have purchased a whole pomegranate, cut it open and remove the seeds. Removing the seeds will take a bit of time so definitely do this before starting the salad. If you purchased just the pomegranate arils, then begin creating the salad.

Toss together the spinach leaves, candied pecans, crumbled cheese and pomegranates arils in a large bowl.

Sliced pears will brown quickly, so leave them to do last. Remove the core from the pears and thinly slice. Leave the skins on the pears.

Layer the pear slices into the mixed salad and drizzle the salad with the dressing. Gently toss the salad and serve right away. Enjoy!

Salads

Tired of traditional broccoli salad loaded with mayonnaise?
This version is packed with flavor and can sit out during your afternoon party. 
Keeps for several days in the refrigerator. 
Serves 6 – 8

Ingredients:

• 1 head of broccoli
• 6 to 8 slices cooked bacon, crumbled
• ½ cup small raisin (or dried fruit of your choice)
• 8 ounces sharp cheddar, cut into very small chunks or shredded
• ½ cup More Than Olives Meyer Lemon Olive Oil
• 3 tablespoons More Than Olives Peach White Balsamic
• ½ cup halved cherry tomatoes
• Salt and pepper, to taste

Directions:
Trim off the large leaves from the broccoli stem and remove the tough end of the stalk. Wash the broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins, and cheese.

In a small bowl, combine the Meyer Lemon Olive Oil and Peach White Balsamic. Add a few pinches of Sea Salt and Ground Pepper. Whisk dressing together and pour over your broccoli salad. Toss and let sit 30 minutes before serving to allow flavors to blend.

This salad can be made in advance and kept in the refrigerator until you are ready to serve. Bring it out about 20 minutes ahead of serving, to allow the dressing to warm up. Toss the salad again before serving.

Ingredients:

• 1 to 2 fresh chiles of your choice
• 3 tablespoons More Than Olives Honey Ginger Balsamic Vinegar
• 1 medium to large butternut squash
• Kosher salt
• 6 Medjool dates
• 4 ounces feta
• 2 tablespoons More Than Olives Arbequina “Estate” Extra Virgin Olive Oil

Directions:
Thinly slice the chile(s) and combine in a small bowl with the vinegar.
Peel the squash and chop into thin-as-possible matchsticks. (I like to do this by cutting the top part into rounds, stacking those, and julienning. Then you can halve the bottom part, scoop out the seeds, and julienne from there.) Add the squash matchsticks to a large bowl and season generously with salt.

Halve, pit, and slice the dates. Add to the butternut squash, along with the chiles and vinegar. Break apart the feta with your fingers and sprinkle on top. Drizzle with oil and toss. Adjust the salt, vinegar, and oil as needed.

Transfer to a serving platter if that’s your thing. Eat up!

4 servings

Ingredients:

• 5 tablespoons More Than Olives Arbequina “Estate” Extra Virgin Olive Oil
• 3 tablespoons More Than Olives Sex on the Beach Balsamic Vinegar
• A pinch of salt and freshly ground black pepper
• 1 cucumber, peeled, chopped
• 1 large apple (your choice of varietal), seeded & chopped
• 1 bell pepper (red, orange, or yellow),  chopped
• ½ small basket cherry tomatoes halved
• 2-3 scallion onions, cleaned and chopped
• ½ cup toasted nuts (pecans, or walnuts), rough chopped
• 4 ounces gorgonzola cheese, crumbled

Directions:
In a small bowl, mix the Balsamic Vinegar with salt and pepper. Gently whisk in the Arbosana “Organic” Extra Virgin Olive Oil until dressing is well blended. 

Clean and prepare the cucumber, scallion, tomatoes, bell pepper, and apple. Add them all to a shallow bowl. Pour the dressing over the salad, toss, and let it sit for 15 minutes.

When ready to serve, sprinkle the gorgonzola over the salad and toss once more. Add the nuts to the top of the salad and serve

4 servings

Ingredients:

• 5 tablespoons More Than Olives Arbequina “Estate” Olive Oil*
• 3 tablespoons More Than Olives Balsamic Vinegar* (your choice)
• 1 shallot, finely chopped
• Salt and freshly ground black pepper
• 2 cups of your favorite fresh fruit of the season (Possibilities – Apples, Pears, Peaches)
• 4-6 cups mixed greens, washed and dried well
• 1 cup toasted nuts: walnuts, pecans or sliced almonds
• 4 ounces gorgonzola cheese, crumbled

Directions:
Prepare the mixed greens and place them in a large bowl. Cut up your fruit and add to the mixed greens. 

In a small bowl, mix the Balsamic you’ve chosen, with the shallots, sea salt, and pepper. Slowly whisk in the Picual Olive Oil until completely incorporated.

Add the gorgonzola cheese and toasted nuts to the salad greens. Drizzle the dressing over the salad and gently toss the salad to distribute the dressing. Serve immediately.

*Our customers love to change up this salad. Try one of the following combinations-
Meyer Lemon Olive Oil with Peach Balsamic
Blood Orange Olive Oil with Blackberry Balsamic
Basil Olive Oil with Fig Balsamic
Arbequina Extra Virgin Olive Oil with Sex On The Beach Balsamic

Serves 4

Ingredients:

• 1-pint red cherry tomatoes, cut in half
• 1-pint yellow or orange cherry tomatoes, cut in half
• ½ small red onion, thinly sliced
• ⅓ cup More Than Olives Picual Extra Virgin Olive Oil
• 4 tablespoons More Than Olives Traditional Aged Balsamic Vinegar
• ¼ cup fresh Basil, thinly sliced
• 1 clove garlic, finely chopped
• Salt and fresh ground black pepper
• 1 head iceberg lettuce, cut into wedges

Directions:
Place cut tomatoes in a bowl with a lid and add the red onion. In a jar, add olive oil, aged balsamic, basil, garlic, and salt/pepper to taste. Shake dressing to mix all the flavors and pour over tomatoes. Stir and repeat a few times before serving. Place each lettuce wedge into its own bowl and top each one with a few spoonfuls of the tomato mixture and some of the extra dressing. Serve immediately.