Spinach-Apple Salad With Maple-Cider Vinaigrette

Name: Spinach-Apple Salad With Maple-Cider Vinaigrette
Prep time: 37 min
Cook time: 13 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 6 ounces 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; 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; 10 ounces fresh Baby Spinach, thoroughly washed; 1 gala apples, thinly sliced; 1 small red onion, thinly sliced; 4 ounces goat cheese, crumbled

Submitted by Mrs. Hughes

"This is from Southern Living Magazine. It looks delicious, but I haven't tried it yet. The captian says "This salad is make ahead, great for casual or fancy parties, and easy to tote to a neighborhood get-together"."

Download

photo by cmill622

Ready In:: 50mins
Ingredients:: 17
Serves:: 8

ingredients

Sugared Curried Pecans
6 ounces 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
10 ounces fresh Baby Spinach, thoroughly washed
1 gala apples, thinly sliced
1 small red onion, thinly sliced
4 ounces goat cheese, crumbled

directions

Prepare pecans: Preheat oven to 350 degrees.
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 unitl 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 3 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Mrs. Hughes

United States

I love to cook healthy, but I want it to be easy and delicious! HA! I like cooking with an instant pot and the crockpot. Cooking in the oven is great...as long as I don't have to do a lot of prep work to get it in the oven. I am a teacher and don't have time for complicated and time consuming recipes during the school year. During the summer, it's a different story. I'll cook those complicated and time consuming recipes. I have a bit more time for that. I like a good farmer's market where I can get fresh vegetables Because, let's face it, those farmer's market vegetables just taste better! Nothing beats fresh fruits and vegetables and summer is the best time to enjoy those. I really enjoy cooking for my husband and family, gatherings with friends and family, church and work potlucks, and anyone else who needs something to eat. hahaa I like trying new and always delight in finding a new treasure to add to the recipe box. My mother was a fantastic cook! I've never had fried chicken as good as hers. Her chocolate pie was the absolute best. She made the best lasagna, chicken and dressing, chicken pot pie, Christmas candy, cakes, and pies. Although mom and I cook differently, I learned so much from her about cooking good food. So, really I owe my cooking skills to my mom.

View Full Profile