Autumn Spinach Fuji and Pecan Salad

Preparation: 10 minutes

Cooking: 5 minutes

Serves 4

2 tblspn olive oil

4 slices Italian bread, cubed

cup pecan halves

150 g fetta cheese, cubed

1 bunch spinach leaves, washed and dried

2 Fuji apples, cored and sliced

1 tblspn fresh lemon juice

Freshly ground black pepper, to taste

 

 

 

 

Heat 1 tablespoon of oil in a frying pan. Add bread cubes. Toss in oil until golden. Remove and set aside on paper towel. Add pecan halves to pan. Cook for about 2 minutes, tossing occasionally. Remove and set aside. In a salad bowl, combine fetta cheese, spinach leaves and apple slices. Toss in remaining oil and lemon juice. Season with pepper. Top with bread cubes and pecans.