Ingredients:

  • 6 oz baby spinach
  • 6 oz arugula or spring mix
  • 2 medium honeycrisp or granny smith apples, thinly sliced
  • 1/2 cup pecans, halved
  • 1/4 cup dried cranberries
  • 4 oz goat cheese or feta, crumbled
  • 1/2 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place pecans in a dry skillet over medium heat. Toss frequently for 3–5 minutes until the nuts smell nutty and look mahogany-colored. Remove immediately to prevent burning.
  2. Combine olive oil, apple cider vinegar, maple syrup, dijon mustard, sea salt, and cracked black pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is thick, opaque, and fully combined.
  3. In a large bowl, combine the baby spinach, arugula, sliced apples, toasted pecans, and dried cranberries.
  4. Drizzle the dressing over the greens and toss gently with hands or tongs until every leaf is thinly coated but not saturated.
  5. Top with crumbled goat cheese or feta just before serving.