Side
Apple-Cranberry Spinach Salad with Goat Cheese
Crisp Pink Lady apples and tart cranberries mingle with toasted pecans in a maple-spiked vinaigrette that clings to every spinach leaf, while creamy goat cheese melts softly on the tongue.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 8
Nutrition per Serving
- Calories
- 214
- Protein
- 4g
- Carbs
- 22g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 16g
- Sodium
- 210mg
Ingredients
- 3 tbsp apple cider vinegar
- 4 tsp spicy brown mustard
- 4 tsp pure maple syrup
- 1 tbsp minced shallot (from 1 small shallot)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp extra-virgin olive oil
- 1 (10 ounce) package fresh baby spinach
- 2 large Pink Lady apples, thinly sliced
- 1/2 cup sweetened dried cranberries
- 1/2 cup chopped toasted pecans, divided
- 2 1/2 oz semi-soft goat cheese, crumbled (about 1/3 cup)
Instructions
- Whisk together vinegar, mustard, syrup, shallot, salt and pepper in a small bowl; slowly whisk in olive oil until completely blended.
- Toss together spinach, apples, dried cranberries, half of the pecans and dressing in a large bowl. Transfer to a serving platter and sprinkle with goat cheese and remaining pecans. Serve immediately. Recipe developed by Pam Lolley Additional reporting by Carrie Myers, M.S. , and Jan Valdez