Fall Spinach Salad with Hazelnuts

Serves 4.  Prep:  15 min. Cook: None

This is a fast, refreshing salad to celebrate fall.  To turn it into a one dish meal, add a cup and a half of cooked brown basmati rice.


½ cup raw hazelnuts or walnuts
1 bunch organic spinach
Zest from 1 lemon
2 Tablespoons extra virgin olive oil
Juice from one lemon
½ teaspoon sea salt
1 Tablespoon honey
1 tart fall apple, cut into bite size pieces
½ cup dried cranberries or raisins


  1. Roast the hazelnuts or walnuts in a 350-degree oven for 5 to 7 minutes.
  2. Wash the spinach, tear or cut into bite-sized pieces.
  3. Remove the zest from the lemon, set it aside.
  4. To the oil, add the lemon juice, salt, and honey.
  5. Mix well.
  6. Put the apple, spinach, cranberries or rains, and zest in a large bowl.
  7. Add the dressing.
  8. Toss to mix.