Autumn Salad With Maple-Cider Vinaigrette Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Sugared Curried Walnuts:
1 (6-oz) package walnut halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette:
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad:
1 (10-ounce) bag baby spinach
1 small red onion, thinly sliced
1 ripe apple, cored and thinly sliced (or pear)
1 (4-ounce) package crumbled blue cheese
|
|
Directions: |
Directions:Walnuts: Toss walnuts in melted butter. Stir together sugar and next 4 ingredients in a medium bowl; sprinkle over walnuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil-lined pan. Bake at 350° for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork. Store in an airtight container for up to 1 week.
Salad Dressing: Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.
Salad: Combine Salad ingredients and walnuts in a large bowl. Drizzle with Maple-Cider Vinaigrette, gently tossing to coat. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Autumn Salad With Maple-Cider Vinaigrette is from