Ingredients
Scale
- 5 oz Fresh baby spinach or mixed spring greens
- 2 Large Honeycrisp or Fuji apples, thinly sliced
- 1/2 cup Candied pecans (or toasted plain pecans)
- 1/3 cup Dried cranberries
- 1/4 cup Red onion, very thinly sliced
- 1/2 cup Crumbled goat cheese or feta
- For the Dressing:
- 1/3 cup Extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Produce and Dressing. Wash and thoroughly dry your salad greens using a salad spinner to ensure the dressing sticks properly. Slice the apples into thin wedges; if you are not serving immediately, toss them in a teaspoon of lemon juice to prevent browning. Slice the red onion into paper-thin half-moons to ensure the flavor is subtle rather than overpowering.
- Step 2: Toast the Pecans and Whisk the Vinaigrette. If using raw pecans, place them in a small dry skillet over medium heat for 3 to 5 minutes until they become fragrant and slightly darkened. Let them cool. In a small jar or bowl, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Shake or whisk vigorously until the dressing is fully emulsified and thick.
- Step 3: Assemble the Salad. In a large serving bowl, layer the greens, sliced apples, and red onions. Sprinkle the dried cranberries and toasted pecans over the top. Just before serving, drizzle the dressing over the salad and toss gently to coat the leaves evenly.
- Step 4: Garnish and Serve. Finish the salad by sprinkling the crumbled goat cheese on top. Do this last to prevent the cheese from getting smeared during the tossing process. Serve immediately while the apples are crisp and the greens are fresh.
- Cook Time: 20 minutes