Spinach-apple Salad With Maple-cider Vinaigrette

Total Time: 50 mins Preparation Time: 37 mins Cook Time: 13 mins

Ingredients

• Servings: 8
• 6 ounces pecan halves
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon curry powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1/3 cup cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2/3 cup olive oil
• 10 ounces fresh baby spinach, thoroughly washed
• 1 gala apples, thinly sliced
• 1 small red onion, thinly sliced
• 4 ounces goat cheese, crumbled

Recipe

• 1 prepare pecans: preheat oven to 350 degrees.
• 2 toss pecans in butter.
• 3 stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
• 4 spread in a single layer in a nonstick aluminum foil-lined pan.
• 5 bake 10 to 13 minutes or unitl lightly browned and toasted.
• 6 cool in pan on a wire rack 20 minutes; separate pecans with a fork.
• 7 prepare vinaigrette: whisk together cider vinegar and next 4 ingredients.
• 8 gradually whisk in oil until well blended.
• 9 prepare salad: combine spinach and next 3 ingredients in a bowl.
• 10 drizzle with desired amount of maple-cider vinaigrette; toss to coat.
• 11 sprinkle with pecans. serve salad with any remaining vinaigrette.
• 12 note: pecans may be made up to 1 week ahead. store in an airtight container. vinaigrette may be made up to 3 days ahead. cover and chill until ready to serve.