Spinach, Apple and Pecan Salad
photo by Sharlene~W
- Ready In:
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons cider vinegar
- 1 tablespoon prepared mustard (I prefer Dijon)
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 golden delicious apple, halved, cored, thinly sliced
- 1⁄4 cup red onion, cut in thin strips
- 3⁄4 lb fresh spinach, washed, stems removed, leaves torn
- 1⁄2 cup toasted pecans
- In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
- Add apple and onion.
- Toss until apples and onions are covered with dressing.
- Place spinach on top, then pecans.
- Just before serving, toss.
A very nice autumnal salad. Served this last night with sausage and pumpkin pasta (#15276) for our annual pumpkin carving dinner party. All went well and I recieved compliments all around. A few changes I made to the salad: I was out of pecans so I used walnuts and as one of my dinner guests is alergic to raw apples I replaced them with pomegranate seeds- pretty and TASTEY! This is a keeper.
If I could give this recipe more than 5 stars I would! The dressing is wonderful - sweet yet slightly tart, too, and the combination of apples, toasted pecans and spinach is terrific. I doubled the dressing ingredients (the single recipe just did not look like enough), substituted a Granny Smith apple, and used a 6 oz. package of baby spinach. Perfection! My kids gave it a thumbs up as well. We will definitely be making this one again and again.
Definitely lives up the the reviews! Was nervous the dressing may not make enough, but it was perfect. Soaked the onions in the dressing for about 20 minutes, which took out the bite. Also substituted honey for sugar and candied the pecans. Will definitely make again, possibly including goats cheese.
Yummy but hard to pick up the nuts on your fork. DD (toddler) even liked it a lot too. I did add sweetened dried cranberries like another reviewer but would not do so again. I used unrefined extra virgin olive oil, organic apple cider vinegar, regular mustard, local liquid honey instead of sugar to be much healthier, sea salt, peeled Mackintosh apple because it was not organic and the type I had on hand but I would like to try this with the called for kind of apple, vindalia onion instead of red onion out of preference, baby spinach mixed with baby arugula as that is what I had on hand (was fine and may do so again), I toasted the pecans in a dry pan, no sugar for health reasons, plus the freshly ground black pepper. I will try this again with the called for type of apple insha Allah (God willing).
RECIPE SUBMITTED BY
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.