Prep 20 mins
Cook 0 mins
This is a great salad for fall when the local farms start offering apple picking. The flavors of the spinach, blue cheese, apples and cider vinaigrette complement each other beautifully. Use a good artisan blue cheese in this.
- 2 tablespoons cider vinegar
- 1 tablespoon dijon-style mustard
- 1 tablespoon honey
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, fresh ground
- 3 tablespoons olive oil
- 1 shallot, minced (about 3 Tbs)
- 1⁄4 cup sunflower seeds
- 1 (6 ounce) bag Baby Spinach
- 1 large apple, sliced
- 1⁄2 cup blue cheese, crumbled
- To make the Cider Vinaigrette: Combine vinegar, mustard, honey, salt and pepper in small bowl. Whisk in oil and 2 T water. Stir in shallots.
- To make Salad: Place sunflower seeds in medium-sized skillet. Toast over medium heat 5 to 6 minutes, or until browned and fragrant, shaking pan often. Transfer to small bowl and cool.
- Just before serving, toss spinach, sliced apple, crumbled cheese and cooled sunflower seeds with vinaigrette.
My new favorite salad. Perfect as-is. Used fresh picked spinach, granny smith apples, and dried Sour cherries. Amazingly delicious! Love, love, love.
I switched the sunflower seeds for a mixture of spicy pecans and dried fruit. It received rave reviews when accompanied by sausages, saurkraut, fried potatoes, and whole wheat bread. It will be standard in our entertaining recipe repertoire.
Love this salad for the Fall time! The apple and the bleu cheese were a great combination for this spinach salad.