Spinach Salad with Maple-Cider Vinaigrette

After we completed our Disciple 1 class, we gathered together for a meal and simply shared in fellowship with one another, and it was an evening filled with laughter, fun, and genuine conversation. You see, the things about being in such a class together for so long, you really become more like family. You have shared your questions, your struggles, and your doubts with one another. You have rejoiced together, prayed together, and grown together. One of the things I enjoyed was the diversity of our class. We covered just about every stage of relationship and age in our mixed gender class and the connections between people made for great stories.

This salad was one of the side dishes and it was simply FANTASTIC so I had to share 🙂 I’m not sure where she got the recipe originally, but we were all super excited when she graciously share it with us! The couple who brought it was (and continues to be) such a wonderful inspiration of true acceptance, love, generosity, knowledge, and compassion. I am quite thankful to have gotten to know them more this past year, and thankful for their influence on my life!

Ingredients:

Sugared Pecans:
1- 6 oz package pecan halves
2 Tablespoons butter, melted
3 Tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper

Maple-Cider Vinaigrette:
1/3 cup cider vinegar
2 Tablespoons pure maple syrup
1 Tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup olive oil

Salad:
1 -10 oz package fresh spinach
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 -4 oz package crumbled goat cheese

Directions:

To make pecans:
Preheat oven to 350°. Toss pecans in melted butter. In a separate bowl, stir together sugar and next four ingredients; add pecans, tossing to coat. Spread in a single layer on nonstick pan lined with aluminum foil. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan 20 minutes, separate pecans with fork if necessary.

To make vinaigrette:
Whisk together cider vinegar and next four ingredients. Gradually whisk in olive oil until well blended.

To make salad:
Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of vinaigrette and toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Pecans maybe made up to one week ahead. Store in an airtight container. Vinaigrette may be made up to three days ahead. Cover and chill until ready to serve. Serves 8.