Spinach Apple Recipe

Toast and candy pecans

If using store-bought candied pecans, skip this step. For homemade: place a small nonstick skillet over medium heat. Add butter; once melted, add pecans and sugar. Stir continuously until sugar melts and coats pecans, about 2–3 minutes. Spread pecans on parchment to cool and separate. Add a pinch of salt while still warm. Cool completely before using.

Prepare chickpeas

Pat the drained chickpeas very dry with paper towels. Remove any loose skins for crisper results.

Fry chickpeas

Heat 1.5 tbs olive oil in a medium skillet over medium-high heat. Add the dried chickpeas in a single layer. Cook, stirring occasionally, until chickpeas blister and become golden and crisp in places, 8–10 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper toward the end of cooking. Transfer to a paper-towel-lined plate to drain and cool.

Combine dressing

In a small bowl or jar, combine 3 tbs apple cider vinegar, 2 tbs apple juice (or 2 tbs fresh apple purée), 1 tsp Dijon mustard, 1 tsp honey, and 1 tbsp finely minced shallot. Whisk or shake to combine.

Emulsify

Slowly whisk in 6 tbs extra-virgin olive oil until the dressing emulsifies. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity with additional honey or vinegar as desired. Chill briefly if not using immediately.

Prepare produce

Wash and spin dry the baby spinach. Thinly slice 1.5 medium apples (leave skins on for texture and color) and toss the slices immediately with a light squeeze of lemon juice or a teaspoon of apple cider vinegar if you like to prevent browning (optional). Thinly slice 1/4 medium red onion into half-moons.

Combine salad components

In a large bowl, place 6 cups baby spinach. Add the thinly sliced apples, 1/4 medium red onion (thinly sliced), 3 oz crumbled feta, 1/2 cup candied pecans, and the cooled fried chickpeas (all of the cooked chickpeas).

Dress and toss

Drizzle about half of the apple vinaigrette over the salad (start with ~2–3 tbs) and toss gently to coat. Add more dressing to taste, but avoid overdressing. The salad should be lightly dressed so the textures remain distinct.

Finish and serve

Taste and adjust seasoning with a small pinch of salt and a grind of black pepper if needed. Divide into 4 portions and serve immediately so the apples and chickpeas remain crisp.