Spinach Salad Recipe
Shaved parmesan, dried cranberries, pecans, apples, and *toasted pecan vinaigrette.
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Ingredients
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Salad
Toasted Pecan Vinaigrette
Method
Salad
- 1
Prepare apples
Core and thinly slice the apple into half-moons. If desired, toss slices immediately with 1 teaspoon lemon juice (optional) to prevent browning.
- 2
Assemble greens
Place 6 cups baby spinach in a large salad bowl. Gently fluff the leaves so dressing will coat them evenly.
- 3
Add mix-ins
Scatter the thin apple slices over the spinach. Add 1 cup dried cranberries and roughly chop/toast 3/4 cup pecan halves then add about 3 quarter-cup portions (3 quarters) of toasted pecans to the bowl. Reserve a small handful (about 2 tablespoons) of toasted pecans for garnish if desired.
- 4
Add cheese and season
Top the salad with 1 cup shaved Parmesan. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, keeping in mind the saltiness of the Parmesan.
- 5
Dress and toss
When ready to serve, pour 3 to 4 tablespoons of the toasted pecan vinaigrette over the salad (start with 3 tbs and add more to taste). Toss gently until evenly coated. Taste and adjust seasoning with more salt or pepper if needed. Garnish with reserved pecan pieces.
Toasted Pecan Vinaigrette
- 6
- 7
Blend dressing: Place the toasted pecans into a small food processor or blender. Add 3 tablespoons apple cider vinegar, 1 tablespoon maple syrup (or honey), 1/2 tablespoon Dijon mustard, 1 tablespoon warm water, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Pulse to combine, creating a coarse nut paste.
- 8
Emulsify: With the processor running on low, slowly stream in 4 tablespoons extra-virgin olive oil until the mixture emulsifies into a smooth vinaigrette. If the dressing is too thick, add an additional teaspoon or two of warm water and pulse to reach desired consistency.
- 9
Adjust and store: Taste and adjust sweetness, acidity, or salt — add a little more maple syrup for sweetness or more vinegar for brightness. Transfer to a jar and refrigerate if not using immediately. The vinaigrette will thicken slightly when chilled; whisk or bring to room temperature and shake before using.