I never know what kind of vinaigrette to add to my salads. There are always too many variations to choose from.
For instance, this salad would be nice with a simple balsamic dressing, a raspberry vinaigrette, or even a creamy dressing! But with the apples and pecans packed in there I figured apple cider vinegar would be my weapon of choice.
My daily lunch is always simple and usually contains Greek yogurt, a snack, some fruit and some sort of spinach salad. This one found its way into my lunch every day last week, and when I ran out of feta I substituted goats cheese.
That’s the beauty of this. Totally versatile!!
Don’t have all of the ingredients in this salad at home? No problem! Just add:
Fruit (apples / berries / orange slices / dried cranberries)
Nuts or seeds (pecans / almonds / walnuts / pistachios / pepitas / sunflower seeds)
Cheese (goats cheese / feta / cubed cheddar / blue cheese)
Onions (or not!)
Dressing (maple-cider / honey-lime / balsamic / raspberry / anything your heart desires)
Annnnnnnnd POOF! A little bowl of colourful love for you. And it’s perfect for winter.
What is your favorite salad? I NEED TO KNOW!
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp dijonnaise (or dijon mustard)
- Pinch salt
- A few cracks of black pepper
- Two big handfuls (about 3 cups) baby spinach
- 1 medium apple, cored and sliced
- 1/4 cup raw pecans
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 small red onion, sliced into thin strips
- Add all of the vinaigrette ingredients into a mason jar, cover with lid and shake to blend everything together. If you don't have a mason jar, just whisk all the vinaigrette ingredients together in a bowl. Set aside.
- In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat.
- Add salad into two bowls and enjoy immediately.
Recipe adapted from Cooking Classy