Spinach Apple Salad With Maple Cider Vinaigrette

Spinach Apple Salad With Maple Cider Vinaigrette


Sugared curried pecans

  • 1 (6 oz.) package pecan halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • Salt and pepper to taste

Preheat oven to 350 degrees. 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 until light browned. Cool in pan on a wire rack 20 minutes.

Maple Cider Vinaigrette

  • 1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2/3 cup olive oil
  • Salt and pepper to taste

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


  • 1 (10 oz.) package fresh baby spinach, thoroughly washed
  • 1 Gala apple, thinly sliced
  • ½ small red onion, thinly sliced
  • 1 (4 oz.) package crumbled goat cheese

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 remaining vinaigrette.

Janice Stompro & Brett Stompro


Recipes for Research Copyright © - 2014 - Janice Stompro