Description
This bright, beautifully balanced salad brings together crisp apples, tart cranberries, creamy goat cheese, and toasted pecans — all tossed in a tangy maple-mustard vinaigrette. Light, satisfying, and totally crowd-pleasing.
Ingredients
For the Dressing
6 tbsp apple cider vinegar
8 tsp spicy brown mustard
8 tsp pure maple syrup
2 tbsp minced shallot (from about 2 small shallots)
1 tsp kosher salt
1 tsp black pepper
6 tbsp extra-virgin olive oil
For the Salad
2 (10-oz) packages fresh baby spinach
4 large Pink Lady apples, thinly sliced
1 cup sweetened dried cranberries
1 cup chopped toasted pecans, divided
5 oz semi-soft goat cheese, crumbled (about ⅔ cup)
Instructions
Make the vinaigrette: In a small bowl or jar, whisk together vinegar, mustard, maple syrup, shallot, salt, and pepper. Slowly whisk in olive oil until fully emulsified.
Assemble the salad: In a large bowl, combine spinach, apples, cranberries, and half of the pecans. Drizzle with vinaigrette and toss gently to coat.
Top & serve: Sprinkle with goat cheese and remaining pecans. Serve immediately.
- Prep Time: ~260 Protein: 5g Carbs: 22g Fat: 18g Fiber: 3g Sugar: 14g
- Cook Time: ~260 Protein: 5g Carbs: 22g Fat: 18g Fiber: 3g Sugar: 14g
- Category: Dinner
Nutrition
- Calories: 260
- Sugar: 14g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g