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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
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: Salad
Servings: 6 servings
Author: Tricia


For the sugared pecans

  • 1 cup pecan halves
  • 1 tablespoons butter melted
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt

For the maple-cider vinaigrette

  • 1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 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 degrees.
  • Toss the pecans in the melted butter. Sprinkle with 1 tablespoon granulated sugar and 1/8 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