Spinach Salad with Maple Pecans, Apple and Blue Cheese

Yield: 4 Servings Prep Time: 20 mins

This salad is simple enough to make on a weeknight and will brighten any fall or winter meal, but is beautiful and has a festive feel so it fits in perfectly on a holiday table. The maple pecans are also wonderful packaged as a gift or for snacking, so consider making a big batch of them to keep in the fridge.

By Ellie Krieger, RD

Spinach Salad with Maple Pecans, Apple and Blue Cheese

Ingredients

Maple Pecans:
1/2 cup raw pecan halves (plus 3 tablespoons for dressing, optional)
2 tablespoons pure maple syrup
Pinch of salt
For the dressing:
3 tablespoons pecan oil or extra-virgin olive oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoon Dijon mustard
2 teaspoons pure maple syrup
1 tablespoon finely minced shallot
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
For assembly:
1/2 sweet red apple, such as Fuji or gala
5 cups lightly packed baby spinach leaves
2 ounces blue cheese, crumbled

Preparation

To make the maple pecans: place the pecan halves and maple syrup in a dry skillet over a medium-high heat and cook, stirring frequently, until the syrup is caramelized and the nuts are toasted. Transfer to a plate to cool.
To make the dressing: whisk the oil, vinegar, mustard, maple syrup, shallot, salt and pepper together in a small bowl. Whisk in the three tablespoons chopped pecans, if using.
Right before serving: cut the apple into matchsticks. Place the spinach into a large bowl and toss with the dressing until coated. Divide the spinach among 4 serving plates. Evenly distribute apples, blue cheese crumbles and maple pecans as toppings and serve. Makes 6 cups.

Nutrition Facts

Calories	290	Carbs	17g
Fat	23g	Fiber	5g
Saturated Fat	5g	Protein	3g
Sodium	410mg

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!

Spinach Salad with Maple Pecans, Apple and Blue Cheese

Ingredients

Preparation

Nutrition Facts

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