Spinach Salad with Apples and Maple Vinaigrette
A quick & easy fall salad highlighting two of the season's favorite flavors.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Spinach Salad with Apples and Maple Vinaigrette
0
Servings6
0Ingredients
1/4 cup L&B Pure Maple Syrup
3 tablespoons apple cider vinegar
1 teaspoon L&B Apple Pie Spice
1/2 teaspoon salt
1/8 teaspoon dry mustard
1/2 cup grapeseed, avocado or other neutral-flavored oil
12 ounces baby spinach
1/4 cup diced red onion
2 Honeycrisp apples, cored, each cut into 16 slices each
1/2 cup dried cranberries
1/2 cup L&B Roasted Salted Pepitas
Directions
- In a small bowl, whisk together maple syrup, vinegar, apple pie spice, salt, and dry mustard. Slowly whisk in oil.
- In a large bowl, toss spinach, red onion, and ¾ cup vinaigrette. Divide spinach among 6 serving plates.
- Arrange apple slices over each salad; sprinkle with cranberries and pepitas.
- Drizzle remaining vinaigrette over salads; serve.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Directions
- In a small bowl, whisk together maple syrup, vinegar, apple pie spice, salt, and dry mustard. Slowly whisk in oil.
- In a large bowl, toss spinach, red onion, and ¾ cup vinaigrette. Divide spinach among 6 serving plates.
- Arrange apple slices over each salad; sprinkle with cranberries and pepitas.
- Drizzle remaining vinaigrette over salads; serve.