Name: Apple Spinach Salad
Ingredients: ⅓ cup extra virgin olive oil; 3 tbsp. Dijon mustard; 3 tbsp. maple syrup; 1 large lime juice, freshly squeezed; 6 ounces baby spinach; 1 cup pecan halves toasted, some of them finely chopped; ½ cup dried cranberries; 1 small Granny Smith apple, cored and diced; 1 small Fuji or Gala apple, cored and diced; ⅓ cup goat cheese, crumbled

Apple Spinach Salad

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Ingredients

For the Salad Dressing:

⅓ cup extra virgin olive oil
3 tbsp. Dijon mustard
3 tbsp. maple syrup
1 large lime juice, freshly squeezed

For the Salad:

6 ounces baby spinach
1 cup pecan halves toasted, some of them finely chopped
½ cup dried cranberries
1 small Granny Smith apple, cored and diced
1 small Fuji or Gala apple, cored and diced
⅓ cup goat cheese, crumbled

Instructions

To prepare the salad dressing:

Combine all salad dressing ingredients in a mason jar.
Whisk well with a fork, until emulsified.
Add more lime juice to taste.

To assemble:

Arrange the salad in individual bowls for presentation purposes.
Add spinach to each individual salad bowl.
Chop up half of the nuts.
Nestle the remaining salad ingredients on top of the spinach.
Drizzle with the salad dressing.
Alternatively, combine all the salad ingredients (except pecans) in a large serving bowl; add the dressing and toss to combine; top the salad with toasted pecan halves (some of them chopped).

Notes

If using raw pecans, toast in the pre-heated oven at 350°F for about 5 or 10 minutes until a little bit darker in color and crunchy; be careful not to burn the nuts.

You can also purchase roasted, flavored, or candied pecans; in this case, there is no need to toast.

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