Spinach-Apple Salad with Maple Vinaigrette
Fresh spinach salad with sliced apple, fresh soft goat cheese, red onion slices and sugared pecans and dressed up with a terrific maple-cider vinaigrette with Dijon mustard
Servings: 6 servings
For the sugared pecans
- 1 cup pecan halves
- 1 tablespoons butter melted
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
For the maple-cider vinaigrette
- ⅓ cup cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ½ teaspoon fresh ground pepper
- ½ cup olive oil
For the salad:
- 10-12 ounces fresh baby spinach
- 1 Honeycrisp apple sliced thin
- 1 small red onion thinly sliced
- 4 ounces fresh goat cheese crumbled
Preheat oven to 350°F.
Toss the pecans in the melted butter. Sprinkle with 1 tablespoon granulated sugar and ⅛ teaspoon salt and stir to coat. Spread the pecans in a single layer on a baking pan lined with parchment paper. Bake 13-15 minutes or until lightly browned and toasted. Set aside to cool.
To prepare the vinaigrette whisk together the vinegar, maple syrup, mustard, salt and pepper until blended. Slowly whisk in the olive oil just until blended.
To serve the salad combine the spinach, onion, sliced apple and goat cheese. Drizzle with vinaigrette. Toss and serve passing extra dressing around the table.
Slightly adapted from Southern Living
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 389kcal | Carbohydrates: 17g | Protein: 7g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 9mg | Sodium: 285mg | Potassium: 430mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4659IU | Vitamin C: 16mg | Calcium: 104mg | Iron: 2mg