SPINACH-APPLE SALAD with Maple-Cider Vinaigrette

By Nana_CAM

This make ahead salad is great for casual or fancy parties and is easy to tote edto a neighborhood get-together.

Ingredients

• Sugared-Curried Pecans
• 1 (6 oz.) package pecan halves
• 2 Tbsp. butter, melted
• 3 Tbsp. sugar
• 1/4 tsp. ground ginger
• 1/8 tsp. curry powder
• 1/8 tsp. kosher salt
• 1/8 tsp. ground red pepper
• Maple-Cider Vinaigrette
• 1/2 cup cider vinegar
• 2 Tbsp pure maple syrup
• 2 Tbsp dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 2/3 cup olive oil
• Spinach-Apple Salad
• 1 (10oz.) package fresh baby spinach, thoroughly washed
• 1 Gala apple, thinly sliced
• 1 small red onion, thinly sliced
• 1 (4 oz) package crumbled goat cheese

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. Prepare pecans: Preheat oven to 350 degrees F. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted.
Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

2. Prepare vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desire amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with Sugared Curried 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.