Ingredients:

  • 6 cups (140g) baby spinach or mixed spring greens
  • 2 medium (300g) Honeycrisp or Granny Smith apples, thinly sliced
  • 1/2 cup (60g) dried cranberries or cherries
  • 1/2 cup (60g) blue cheese crumbles
  • 1/2 cup (60g) pecans, toasted or candied
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) maple syrup or honey
  • 1 tsp (5ml) Dijon mustard
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) cracked black pepper

Instructions:

  1. If using raw pecans, place them in a dry skillet over medium heat. Stir constantly for 3-5 minutes until they smell nutty and turn a shade darker. Remove from heat and let cool completely.
  2. In a small jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously or shake until the dressing is thickened and emulsified.
  3. Place the baby spinach or mixed spring greens in a large mixing bowl.
  4. Add the thinly sliced apples, dried cranberries, blue cheese crumbles, and toasted pecans to the greens.
  5. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients without crushing the apples or cheese.