Spinach Salad with Maple-Glazed Apples
Heidi Young
ingredients
- 4 golden delicious or granny smith apples
- 1/3 cup of Vermont maple syrup
- 8 cups spinach leaves, washed and torn
- 1 cup crumbled feta or goat cheese
- 1/2 cup toasted pecans or hazelnuts without skins
- Dressing:
- 1/4 cup apple cider or juice
- 3 tblsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, crushed
- 1/4 cup olive oil
- 1/4 tsp. each salt & pepper
directions
- 1
Peel and core apples. Cut into 1/2 inch slices. Arrange slices in a single layer on a greased baking sheet. Brush with half of maple syrup. Broil 6 inches from heat for 8 minutes or until golden. Turn apple slices over, brush with remaining syrup. Broil another 8 minutes or so until apples are golden and carmelized. Keep warm.
- 2
Place washed spinach in a large salad bowl. Set aside.
- 3
Prepare feta or goat cheese by crumbling and set aside.
- 4
Prepare nuts if necessary, by toasting, and set aside.
- 5
Just before serving, whisk together apple juice/cider, apple cider vinegar, mustard, garlic, oil, salt and pepper in a small saucepan. Heat over medium heat for 2 minutes or until just simmering.
- 6
Add dressing to spinach and toss gently. Top with apple slices, feta and nuts. You may want to gently toss it again, but that’s up to you.
Source: Adam Young
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