Description
This Fall Salad with Apples, Pecans, and Spinach is a vibrant and healthy dish featuring fresh produce, crunchy nuts, dried cranberries, and creamy goat cheese, all tossed in a simple homemade balsamic dressing. Perfect for autumn gatherings or as a light meal.
Ingredients
- 6 cups fresh baby spinach
- 2 apples, thinly sliced (such as Fuji or Honeycrisp)
- 1/2 cup pecans
- 1/3 cup dried cranberries
- 1/3 cup goat cheese, crumbled
- 1 tablespoon olive oil (for toasting pecans)
- 1 tablespoon honey (for pecans)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (for dressing)
- Salt and pepper to taste
Instructions
- Toast the pecans in a skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon honey until caramelized, about 5-7 minutes. Set aside to cool.
- In a small bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, Dijon mustard, 1 tablespoon honey, salt, and pepper to make the dressing.
- In a large bowl, combine spinach, sliced apples, dried cranberries, caramelized pecans, and crumbled goat cheese.
- Drizzle the salad with the balsamic dressing and toss gently to combine just before serving.
Notes
- Use crisp apples like Fuji or Honeycrisp for the best texture.
- Make the salad right before serving to prevent the apples from browning.
- You can substitute goat cheese with feta or blue cheese if preferred.
- For added protein, consider adding grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-Cook, Light Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 17g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
