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

Be the first to review this recipe

Recipe 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".

READY IN: 50mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction