Submitted by: Ellie Krieger, RD
This salad is simple enough to make on a weeknight and will brighten any fall or winter meal, but is beautiful and has a festive feel so it fits in perfectly on a holiday table. The maple pecans are also wonderful packaged as a gift or for snacking, so consider making a big batch of them to keep in the fridge.
To make the maple pecans: place the pecan halves and maple syrup in a dry skillet over a medium-high heat and cook, stirring frequently, until the syrup is caramelized and the nuts are toasted. Transfer to a plate to cool.
To make the dressing: whisk the oil, vinegar, mustard, maple syrup, shallot, salt and pepper together in a small bowl. Whisk in the three tablespoons chopped pecans, if using.
Right before serving: cut the apple into matchsticks. Place the spinach into a large bowl and toss with the dressing until coated. Divide the spinach among 4 serving plates. Evenly distribute apples, blue cheese crumbles and maple pecans as toppings and serve. Makes 6 cups.
Ingredients
Directions
To make the maple pecans: place the pecan halves and maple syrup in a dry skillet over a medium-high heat and cook, stirring frequently, until the syrup is caramelized and the nuts are toasted. Transfer to a plate to cool.
To make the dressing: whisk the oil, vinegar, mustard, maple syrup, shallot, salt and pepper together in a small bowl. Whisk in the three tablespoons chopped pecans, if using.
Right before serving: cut the apple into matchsticks. Place the spinach into a large bowl and toss with the dressing until coated. Divide the spinach among 4 serving plates. Evenly distribute apples, blue cheese crumbles and maple pecans as toppings and serve. Makes 6 cups.
