Ingredients:

  • 6 cups (140g) baby spinach or mixed spring greens
  • 2 medium (300g) Honeycrisp or Granny Smith apples, thinly sliced
  • 1/2 cup (50g) sharp white cheddar, cubed small
  • 1/2 cup (60g) raw pecans
  • 1/4 cup (30g) dried cranberries (unsweetened)
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tsp (5ml) Dijon mustard
  • 1 tbsp (15ml) pure maple syrup
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1.2g) cracked black pepper

Instructions:

  1. Heat a dry skillet over medium heat. Add the pecans and toss frequently for 3-5 minutes until they smell nutty and look slightly golden. Remove immediately to prevent burning.
  2. Combine olive oil, apple cider vinegar, Dijon, maple syrup, salt, and pepper in a jar. Shake vigorously until the mixture is opaque and velvety.
  3. Place sliced apples in a large bowl. Pour half of the dressing over the apples and toss gently. Let them sit for 2 minutes to create an acid-barrier against browning.
  4. Add the greens, toasted pecans, cubed cheddar, and dried cranberries to the bowl. Fold in the remaining dressing until evenly coated.