Spinach-Apple Salad With Maple-Cider Vinaigrette

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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