Wynton Marsalad

Trumpeter, composer and educator Wynton Marsalis isn't the type to make compromises or take the easy route — and neither is this salad. With spinach, red onions, dried cranberries, Stilton cheese, spiced pecans and a Cajun vinaigrette, it's a jazzed-up take on a classic side dish. Who knows, maybe it could follow in Marsalis's steps and become the first salad to win a Pulitzer.

  • 16 oz baby spinach
  • 1/2 red onion, thinly sliced
  • 1/4 cup dried cranberries
  • 2 oz Stilton cheese, crumbled

Cajun vinaigrette

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove of garlic, minced
  • 1 tbsp whole-grain mustard
  • 1 tsp granulated sugar
  • 1 tsp smoked paprika
  • pinch of cayenne pepper
  • sea salt and freshly ground pepper, to taste

Spiced pecans

  • 2 tbsp salted butter, melted
  • 1 tbsp tamari
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 cup pecan halves
  1. Pre-heat oven to 300°F

  2. In a medium-sized mixing bowl, combine melted butter, tamari, and the seasonings. Stir in the pecans and gently toss to coat.

  3. Spread the coated pecans on a medium baking sheet and bake for 30 minutes, stirring the nuts around every 10 minutes.

  4. Remove the pecan from the oven and set aside to cool.

  5. In a small mixing bowl, whisk together the vinaigrette ingredients until emulsified.

  6. In a large salad bowl, add the spinach, red onion, dried cranberries, Stilton cheese and sliced pecans, and gently toss with the Cajun vinaigrette.

  7. Serve immediately.