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Autumn Crunch Pasta Salad

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Ingredients
  

For the Salad:

  • 5 ounces fresh spinach, de-stemmed and washed
  • 1-½ cups dry small pasta
  • 3/4 cup celery, chopped
  • 3/4 cup dried cranberries
  • 1 15.0-ounce can mandarin oranges
  • 1 large Granny Smith Apple
  • 1 tsp. lemon juice
  • 1/3 cup pecans, coarsely chopped
  • Feta cheese, optional

For the Dressing:

  • 2 tbsp. apple cider vinegar
  • 2 tbsp. white wine vinegar
  • 2 - 4 tbsp. white sugar
  • 1/8 tsp. paprika
  • 1/8 tsp. onion powder
  • 4 tbsp. olive oil or vegetable oil
  • 1/2 tbsp. poppy seeds 

Instructions
 

To prepare the dressing:

  • In a food processor or blender, combine the apple cider vinegar, white wine vinegar, sugar, paprika, and onion powder.
  • Adjust sugar to personal preference; if you like a less sweet dressing, use about 2 tablespoons.
  • Pulse or blend for about 10 seconds.
  • Slowly add in the oil and pulse until just combined.
  • Stir in the poppy seeds.
  • IF you don't have a blender or food processor you can combine the ingredients in a bowl or mason jar and whisk, or shake jar, vigorously.

To prepare the pasta:

  • Cook the pasta perpackage directions.
  • Drain the pasta once it's cooked through and immediately toss a few tablespoons of the dressing with the pasta; this helps the pasta soak in the dressing and the flavor.
  • Chill the dressed pasta in the refrigerator.

To prepare the salad:

  • Meanwhile, in a large bowl, combine the spinach with the chopped celery.
  • Add in the cranberries and a can of drained mandarin oranges.
  • In a small bowl, toss the apple with lemon juice and then add to the salad.
  • Pour dressing over the salad and toss.
  • Add in the completely cooled pasta and toss with the rest of the salad.
  • If you want to toast the pecans, place them in a single layer in a dry saucepan, over medium heat.
  • Stir constantly until the nuts are barely fragrant; just a couple minutes.
  • Watch carefully as the nuts are very easily scorched/burned.
  • Alternatively, you can candy the pecans, if desired.
  • Top the salad with the pecans and feta cheese.