Here in the South we are slowly moving into Autumn, but I feel like Mother Nature is taking her sweet time with this season change! The leaves are just starting to turn, but it is still warm enough to swim in our pool. Well, maybe not for me ( I am a wimp), but my boys are still enjoying an after school dip. Last week I had some friends over to swim and served this Autumn inspired Sweet and Spicy Spinach Salad with Maple Cider Vinaigrette. I used Honey Crisp Apples, which are my all time favorite apple! The sweet and spicy nuts and the maple cider vinaigrette make this salad fantastic. I served it with my favorite Buttermilk Cornbread (in the form of mini muffins) and my Grandma’s Gingersnap Cookies (they are the BEST). It was the perfect light Fall lunch. If you want to add meat, this salad is fantastic with some grilled chicken or crumbled bacon. I hope you enjoy! As they say here in the South, Happy Fall, y’all!
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Sweet and Spicy Spinach and Apple Salad with Maple Cider Vinaigrette
Description
Sweet and Spicy Spinach Salad with Maple Cider Vinaigrette is the perfect fall salad! Crispy and bursting with wonderful flavors!
Ingredients
Salad
- 16 ounces baby spinach
- ½ small red onion, slivered
- 1 cup Feta or Blue cheese crumbles, more or less to taste
- 1 cup dried cranberries, more or less to taste
- 1–2 Honey Crisp apples, cored and chopped or sliced thin
Sweet and Spicy Nuts
- 1 cup pecans or walnuts
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 1/8 teaspoon kosher salt
Maple Cider Vinaigrette
- 1/3 cup cider vinegar
- 2–4 tablespoons pure maple syrup (depends how sweet you like it)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2/3 cup olive oil
Instructions
Sweet Spicy Nuts:
- Preheat oven to 350°. 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 or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Maple Cider Vinaigrette:
- Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
Salad:
- Combine spinach, onion,cheese,dried cranberries, and apples in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with sweet spicy pecans. Serve salad with any remaining vinaigrette.
Notes:
- This salad is fabulous for entertaining because it tastes great, looks pretty AND you can make all the components ahead of time. Just store everything separately and combine when ready to serve. If you do prep early, I would recommend soaking the apples in some lemon water so that they don’t brown. I always double the nuts so I can easily make the salad again! Also you can add cooked and crumbled bacon if you want. It is great on this salad!
I don’t see a note about tempering the onion flavor?
LOVED THIS RECIPE! You always post the best salads. Thanks!
LOVED THIS RECIPE! You always post the best salads. Thanks!