Spinach-Apple Salad with Maple-Cider Vinaigrette Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: SUGARED CURRIED PECANS: 1 (6-oz) package pecan 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 kosher salt 1/4 teaspoon pepper 2/3 cup olive oil
SALAD: 1 (10-oz) package fresh baby spinach, thoroughly washed 1 Gala apple, thinly sliced 1 small red onion, thinly sliced 1 (4-oz) package crumbled goat cheese
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Directions: |
Directions:Prepare Pecans: Preheat oven to 350º. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
Prepare Salad: Combine spinach and next three ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve. |
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Number Of
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Number Of
Servings:8 |
Preparation
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Preparation
Time:50 minutes |
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