Spinach-Apple Salad With Maple-Cider Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This deluxe version of spinach salad features a tangy sweet maple syrup vinaigrette, sliced apple, onion and and goat cheese and is topped with sweet curried pecans. Ingredients:
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 |
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 |
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 |
Directions:
1. Prepare Pecans: Preheat oven to 350°. 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.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. 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.
4. 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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