Name: Spinach & Arugula Fall Salad
Ingredients: 2 cups baby arugula; 2 cups spinach; 1/2 cup chopped pecans; 1 Tbsp coconut oil, melted; 2 tsp coconut sugar; 1/4 cup pumpkin seeds; 1 large honey crisp apple, chopped; 2 Tbsp olive oil; 1 Tbsp ACV; Rest of the coconut sugar mixture

Ingredients

Scale

For the salad:

2 cups baby arugula
2 cups spinach
1/2 cup chopped pecans
1 Tbsp coconut oil, melted
2 tsp coconut sugar
1/4 cup pumpkin seeds
1 large honey crisp apple, chopped

For the dressing:

2 Tbsp olive oil
1 Tbsp ACV
Rest of the coconut sugar mixture

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Instructions

Heat a 10 inch skillet, and toast the pecans until fragrant.
Mix together the melted coconut oil and coconut sugar.
Add 2/3 of the coconut sugar mixture to the pecans and stir in the pumpkin seeds until fully covered. Remove from the heat.
In a large bowl, toss the arugula and spinach.
Top with the apple, seeds and nuts.
For the dressing, shake together the olive oil, ACV and the rest of the coconut sugar mixture. Drizzle over the salad!