Spinach-Apple Salad With Maple-Cider Vinaigrette
Sugared Curried Pecans
Ingredients:
1 (6-oz.) package pecan halves
2 T. butter, melted
3 T. sugar
1/4 t. ground ginger
1/8 t. curry powder
1/8 t. kosher salt & ground red pepper
Maple-Cider Vinaigrette
Ingredients:
1/3 cup cider vinegar
2 T. pure maple syrup
1 T. Dijon mustard
1/4 t. kosher salt
1/4 t. Pepper
2/3 cup olive oil
Salad:
Ingredients:
1 (10-oz.) package fresh baby spinach
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
4 oz. crumbled goat cheese
Method:
- Prepare Pecans: Preheat oven to 350°. 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.
- Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
- 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.