Description
A crisp and colorful fall salad featuring baby spinach, sliced apples, candied pecans, and creamy goat cheese, all tossed in a tangy apple cider vinaigrette.
Ingredients
- For the Apple Cider Vinegar Dressing
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tsp Dijon mustard
- 1 garlic clove, pressed or finely minced
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 tsp salt
- ¼ tsp pepper
- For the Salad
- 10 ounces baby spinach, washed and dried
- 2 apples, thinly sliced
- ½ cup candied pecans, chopped
- 4 ounces soft goat cheese (chevre), crumbled
Instructions
1. Add all of the ingredients for the dressing to a small bowl, whisk until well combined. Set aside.
2. Place the spinach in a large bowl, if serving right away, toss in about a tablespoon of the dressing. If you are preparing this ahead of time, don’t add the dressing until right before serving.
3. Add the sliced apples, pecans and crumbled goat cheese, drizzle on another tablespoon of dressing. Serve with the remaining dressing on the side, so dressing can be added to taste individually.
Notes
Make ahead – although components can be prepared ahead of time such as making the dressing and crumbling the cheese, I don’t recommend assembling the salad until just before serving.
Leftovers – this salad is best eaten right away, as the dressing will start to wilt the spinach, and the apples will turn brown. If you don’t mind that, the salad can be kept in a sealed container in the fridge for about 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 293
- Sugar: 18g
- Sodium: 379mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 13mg