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Spinach-Apple Salad With Maple-Cider Vinaigrette

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“This is from Southern Living Magazine. It looks delicious, but I haven't tried it yet. The captian says "This salad is make ahead, great for casual or fancy parties, and easy to tote to a neighborhood get-together".”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare pecans: Preheat oven to 350 degrees.
  2. Toss pecans in butter.
  3. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
  4. Spread in a single layer in a nonstick aluminum foil-lined pan.
  5. Bake 10 to 13 minutes or unitl lightly browned and toasted.
  6. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
  7. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
  8. Gradually whisk in oil until well blended.
  9. Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
  10. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
  11. sprinkle with pecans. Serve salad with any remaining vinaigrette.
  12. Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

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