Spinach-Apple Salad with Maple Vinaigrette
Saving room for dessert
Saving room for dessert
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  • 1 cup pecan halves 1 tablespoons butter, melted 1 tablespoon granulated sugar ⅛ teaspoon salt for the Maple-Cider Vinaigrette: ⅓ cup cider vinegar 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard ¼ teaspoon salt ½ teaspoon fresh ground pepper ½ cup olive oil for the salad: 10-12 ounces fresh baby spinach 1 Honeycrisp apple, sliced thin 1 small red onion, thinly sliced 4 ounces fresh goat cheese, crumbled Instructions Preheat oven to 350 degrees. Toss the pecans in the melted butter. Sprinkle with 1 tablespoon granulated sugar and ⅛ teaspoon salt and stir to coat. Spread the pecans in a single layer on a baking pan lined with parchment paper. Bake 13-15 minutes or until lightly browned and toasted. Set aside to cool. To prepare the vinaigrette whisk together the vinegar, maple syrup, mustard, salt and pepper until blended. Slowly whisk in the olive oil just until blended. To serve the salad combine the spinach, onion, sliced apple and goat cheese. Drizzle with vinaigrette. Toss and serve passing extra dressing around the table. Notes Slightly adapted from Southern Living 3.5.3208



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