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Photo: Beau Gustafson; Styling: Sissy Lamberton Photo by: Photo: Beau Gustafson; Styling: Sissy Lamberton

Spinach-Apple Salad With Maple-Cider Vinaigrette

This deluxe version of spinach salad features a tangy sweet maple syrup vinaigrette,  sliced apple, onion and and goat cheese and is topped with sweet curried pecans.

Southern Living DECEMBER 2009

  • Yield: Makes 8 servings
  • Prep time: 20 Minutes
  • Total: 50 Minutes

Ingredients

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

Preparation

1. 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.

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 desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with 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.

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