Spinach and Apple Salad

April 7, 2010

Over Christmas break, my parents invited their new neighbors over for a potluck dinner.  One of the women from across the street brought this salad with its delicious combination of maple, apples, nuts and spinach.  Plus it’s got goat cheese!  I believe she picked it up from a recent Southern Living. You really can’t go wrong with this one.

You will need:

  • 1 pkg (6 oz.) pecans (halved or whole)
  • 2 T butter, melted
  • 3 T sugar
  • 1/4 t ground ginger
  • 1/8 t curry powder
  • 1/8 t salt
  • 1/8 t ground red pepper
  • 1/3 c cider vinegar
  • 2 T pure  maple syrup
  • 1 T Dijon mustard
  • 1/4 t salt
  • 1/4 t pepper
  • 2/3 c olive oil
  • 1 pkg (10 oz.) fresh baby spinach, washed and de-stemmed
  • 1 Gala apple, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 pkg (4 oz.) goat cheese, crumbled

Then you…

  1. Preheat oven to 350 for the pecans.
  2. Stir together sugar, ginger, curry, salt and red pepper in a bowl.
  3. Toss pecans in butter.   Add pecans to the sugar mixture and toss to coat.
  4. Spread in a single layer in a nonstick aluminum foil-lined pan.
  5. Bake 10-13 minutes or until lightly browned and toasted.
  6. Cool in pan on a wire rack and separate with a fork.
  7. In a medium-small bowl, whisk together the cider vinegar and the maple syrup, mustard, salt and pepper.
  8. Gradually whisk in the oil until well blended.
  9. Combine the spinach with the apple, onion and goat cheese in a serving bowl.
  10. Toss with the dressing.  Sprinkle with the pecans.

Note:  The pecans stay good for about 1 week, if stored in an airtight container!


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