Apple Orchard Salad Recipe

Preheat a small skillet over medium heat.

Add 1 tablespoon unsalted butter to the skillet and allow it to melt and foam, about 30 seconds.

Add 1 cup pecan halves and stir to coat with melted butter, toasting for 3–4 minutes until fragrant and lightly browned. Stir frequently to prevent burning.

Reduce heat to low, sprinkle 1 tablespoon brown sugar, 1 teaspoon maple syrup (or agave), 1/2 teaspoon ground cinnamon, 1/8 teaspoon cayenne, and 1/4 teaspoon fine sea salt over the pecans. Stir constantly for 1–2 minutes until sugar melts and coats the pecans.

Transfer pecans to a parchment-lined tray or plate, spread in a single layer and let cool completely. They will crisp as they cool.

In a medium bowl or jar, combine 3 tablespoons apple cider vinegar, 2 tablespoons agave nectar, 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard. Whisk to blend.

Emulsify

Slowly drizzle in 1/2 cup extra-virgin olive oil while whisking continuously until the dressing is emulsified.

Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity: add up to 1 teaspoon more agave for sweetness or 1 teaspoon more vinegar for brightness.

Wash and dry 6 cups baby spinach thoroughly and place in a large salad bowl.

Core and thinly slice apples to yield about 1 1/2 cups. To prevent browning, toss apple slices immediately with a squeeze of lemon (from the 1 tablespoon lemon juice used in the dressing) or lightly toss with a teaspoon of the prepared vinaigrette.

Add 1/2 cup dried cranberries, 1/4 cup very thinly sliced red onion, and 1/2 cup crumbled feta to the bowl with the spinach.

Roughly chop or leave whole the cooled spiced pecans and add them to the salad. Reserve a small handful (about 2 tablespoons) for garnish if desired.

Drizzle 3–4 tablespoons of the prepared agave vinaigrette over the salad (start with less — you can add more), then gently toss with salad tongs until evenly coated.

Taste and adjust seasoning: add a pinch of salt or a grind of black pepper if needed. Top with the reserved pecans and serve immediately.