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Spinach-Apple Salad with Maple-Cider Vinaigrette Recipe

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This recipe for Spinach-Apple Salad with Maple-Cider Vinaigrette is from St. Thomas the Apostle Catholic Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sugared-Curried Pecans:
6 Oz. 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:
1/3 cup Cider Vinegar
2 tbsp. Pure Maple Syrup
1 tbsp. Dijon Mustard
1/4 tsp. Kosher Salt
1/4 tsp. Pepper
2/3 cup Olive Oil

Salad:
10 oz. Fresh Baby Spinach, Thoroughly Washed
1 Gala Apple, thinly sliced
1 Small Red Onion, thinly sliced
4 oz. Goat Cheese, crumbled
Directions:
Directions:
To PREPARE PECANS: Preheat oven to 350º. 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 until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
To PREPARE VINAIGRETTE: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
To 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. Cover and chill until ready to serve salad. Makes 8 servings. Hands 0n time: 20 min. Total Time: 50 min.
Personal Notes:
Personal Notes:
Pecans may be made up to week ahead. Store in an airtight container.
Vinaigrette may be made up to 3 days ahead.

 

 

 

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