Wild and Gathered Thanksgiving Salad with Spicy Pecans and Maple Vinaigrette

Salad base
Ingredients:
-One ½ pound baby spinach or baby mixed greens
-6-8 ounces reduced-fat blue cheese crumbles
-One cup dried cranberries or chopped dried figs
-One 15-ounce can sliced beets, drained and cut into matchsticks

Instructions:
Arrange greens on a large platter, top with blue cheese crumbles, beets, Craisins and spicy pecans. Drizzle on maple dressing right before serving.

Spicy pecans
Ingredients:

3 cups pecan pieces
1 tablespoon ground cinnamon
1 teaspoon ground white pepper
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon red cayenne pepper
1 teaspoon allspice
1/4 teaspoon ground ginger
2 teaspoons sugar

Instructions:
Roast pecans on a cookie sheet at 350f for 15 minutes. Stir about every five minutes. When they start to smell like toasted nuts, remove from oven and set aside.

As nuts are roasting, melt butter in a small bowl. Mix seasonings in a larger bowl. When nuts are toasted, toss in the bowl with the seasonings and add the butter. Spread the mixture on a cookie sheet and let dry for about an hour (can be stored for up to a week in a air tight container).

Maple vinaigrette (yields 2 1/2 cups)
Ingredients:
1/3 cup apple cider vinegar
1/4 cup of onion, peeled and minced
2/3 cup of maple syrup
1 cup of canola oil
1 tablespoon brown mustard

Instructions:
Place all ingredients in a food processor except oil and blend on high for 30 seconds. Drizzle in oil slowly

Serves 10-12