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Autumn salad with Maple-Cider Vinaigrette Recipe

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This recipe for Autumn salad with Maple-Cider Vinaigrette is from A Second Peek into the Parsons Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10oz) bag baby spinach
1 ripe Bartlett pear, cored and thinly sliced
1(4oz) package crumbled blue cheese
1 small red onion, thinly sliced
1 (4oz) package walnut halves (or pecans)
2 Tbsp. butter, melted
3 Tbsp. sugar
1/4 tsp. ground ginger
1/8 tsp. curry powder
1/8 tsp. kosher salt
1/8 tsp. ground red pepper

Maple-Cider Vinaigrette (see separate recipe)
Directions:
Directions:
Preheat oven to 350 degrees.

Curried walnuts: Toss walnuts in melted butter. In separate bowl, stir together sugar, ground ginger, curry powder, kosher salt and ground red pepper. Sprinkle mixture over walnuts, tossing to coat. Spread in a single layer on a non-stick aluminum foil-lined pan. Bake @ 350 for 10 minutes. Cool in pan. Separate walnuts with a fork.

Make Maple-Cider Vinaigrette (easy, see separate recipe)

Toss spinach, pear, cheese, onion, curried walnuts and dressing and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30min
Personal Notes:
Personal Notes:
I've substituted goat cheese or gorgonzola for the blue cheese since I don't love blue cheese. Both work well. I've also substituted red and green leaf lettuce for the spinach. You can also add pomegranate seeds if they are in season. This recipe is attributed to my good friend, Ashlee Cook.

 

 

 

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