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Autumn Salad With Maple-Cider Vinaigrette Recipe

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This recipe for Autumn Salad With Maple-Cider Vinaigrette, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annette Ahart, Vince's Family
Added: Thursday, October 25, 2007


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


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

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.




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