Spinach Salad with Sauteed Apples, Toasted Corn and Almonds

By commercecook

Ingredients

• Sauteed apples:
• 4 apples, peeled, quartered, seeds removed and cut into thin wedges.
• 2 tablespoons olive oil
• Toasted corn:
• 2 cups fresh or frozen corn kernels, thawed
• 2 tablespoons olive oil
• Salad:
• 1 1/2 pounds baby spinach
• 1/2 cup thinly sliced red onion
• 1 cup lightly toasted sliced almonds
• Dressing: (can use any vinaigrette)
• 1/2 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• salt and pepper to taste

Preparation

Step 1

Saute apples: Toss apples with oil and transfer to a large skillet over medium heat. Saute until softened, about 6 minutes. Set aside to cool.

Toast corn: Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray. Toss the corn with olive oil in small bowl. Spread the corn on the baking sheet and bake, uncovered for about 20 minutes, until corn is golden and beginning to char. Remove from oven and set aside.

Make vinaigrette: Combine all ingredients and whisk

Toss spinach, onions, almonds and corn with dressing. Arrange spinach on platter and arrange apples on top.