This flavorful Apple Salad will easily become a favorite fall recipe! It’s layered with tender spring greens, sweet juicy pears, crunchy candied walnuts, salty rich parmesan and a tangy balsamic vinaigrette. A highlight of any meal!
INGREDIENTS:
APPLE SPINACH SALAD INGREDIENTS:
- 10 ounces baby spinach
- 2 large apples, cored and thinly-sliced (I used 1 gala apple, 1 granny smith apple, but any will do)
- half a small red onion, peeled and thinly-sliced
- 1 cup walnut halves, toasted (or pecans)
- 2/3 cup dried cranberries
- 5 ounces goat cheese, crumbled (or feta cheese, or blue cheese)
- 1 batch apple cider vinaigrette (see below)
CHAMPAGNE VINAIGRETTE INGREDIENTS:
- 1/3 cup extra virgin olive oil
- 1/4 cup champagne vinegar (or apple cider vinegar)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, peeled and minced
- a generous pinch of salt and black pepper
- (optional) 1 tablespoon honey or maple syrup, to sweeten
DIRECTIONS:
TO MAKE THE APPLE SPINACH SALAD:
- First, Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
- Then, Serve immediately, garnished with the remaining goat cheese.
TO MAKE THE CHAMPAGNE VINAIGRETTE:
- Add all ingredients together in a bowl and whisk to combine. Or, add all ingredients to a mason jar, cover, and shake to combine.
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