Condiment
Spinach Salad with Warm Maple Dressing
Crisp spinach leaves and cool cucumber slices glisten under a warm maple and cider dressing that carries the gentle sweetness of shallots. Smoky shreds of cheese and toasted pecans add rich crunch against each tender, lightly wilted bite.
- Total
- 26 min
- Prep
- 20 min
- Cook
- 6 min
- Serves
- 6
Nutrition per Serving
- Calories
- 132
- Protein
- 3g
- Carbs
- 9g
- Fat
- 10g
- Fiber
- 2g
- Sugar
- 5g
- Sodium
- 179mg
Ingredients
- 12 cup torn mature spinach leaves or baby spinach
- 3 mini cucumbers, sliced on the bias
- 2 tbsp extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1/4 cup cider vinegar
- 2 tbsp pure maple syrup
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup shredded smoked cheese, such as Gouda or Cheddar
- 1/4 cup chopped pecans, toasted
Instructions
- Toss spinach and cucumbers in a large serving bowl.
- Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring often, until softened, 4 to 5 minutes. Add vinegar and maple syrup; bring to a boil. Stir in salt and pepper.
- Immediately pour the dressing over the spinach and cucumbers. Toss and sprinkle with cheese and pecans. Serve immediately.