2 10-oz packages fresh spinach or 4 bunches leaf spinach
2 Ruby Red grapefruit, peeled and sectioned
1/2 cup toasted chopped pecans
1/2 cup pecan oil
1/4 cup raspberry vinaigrette
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 teaspoon maple syrup
1/8 teaspoon minced serrano chile, optional


Tear spinach leaves from stems. Wash and dry completely. Place in large salad bowl, tearing large leaves into bite-size pieces. Toss grapefruit sections with spinach.

To make vinaigrette:

Combine oil, vinegar, salt, pepper, maple syrup and minced serrano, if desired, and whisk together or shake in airtight container, until salt is dissolved. Pour over salad and toss to evenly coat ingredients. Garnish with chopped pecans. 8-10 servings.
Servings: 8