Ingredients:

  • 6 oz (170g) baby spinach, washed and dried
  • 1 medium (150g) Honeycrisp or Fuji apple, thinly sliced
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (60g) pecans, roughly chopped
  • 1/4 cup (30g) feta cheese, crumbled
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) freshly ground black pepper

Instructions:

  1. Place the chopped pecans in a dry skillet over medium heat.
  2. Stir frequently for 3-5 minutes until they smell nutty and look slightly darkened. Remove them from the heat immediately to prevent burning.
  3. Combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small jar.
  4. Shake vigorously for 30 seconds until the mixture is thickened and glossy.
  5. In a large bowl, toss the baby spinach with the sliced apples and dried cranberries.
  6. Drizzle the dressing over the greens.
  7. Toss gently with tongs until every leaf is lightly coated.
  8. Sprinkle the toasted pecans and crumbled feta on top just before serving to maintain maximum crunch.