Autumn Salad with Maple Cider Vinaigrette
Awesome spinach salad with added blue cheese and curried pecans!
Foto: RecipeGirlIngredients
- 6 ounces walnut or pecan halves ((about 1¾ cups))
- 2 tablespoons butter, (melted)
- 3 tablespoons granulated white sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon curry powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1/3 cup cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup extra virgin olive oil
- 10 ounces baby spinach ((buy the bag!))
- 1 large ripe Bartlett pear, (cored and thinly sliced)
- 1 small red onion, (thinly sliced)
- 4 ounces blue cheese crumbles
Steps
Preheat the oven to 350°F. In a small bowl toss the nuts in melted butter. In a separate bowl, stir together the sugar and remaining ingredients; sprinkle over the nuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil or parchment paper-lined pan. Bake for 10 minutes. Cool in a pan on a wire rack; separate the nuts with a fork. Store in an airtight container for up to 1 week.
In a medium bowl, whisk together first 5 ingredients. Gradually whisk in the oil until completely blended. Cover and refrigerate up to 3 days.
In a large bowl, combine all of the salad ingredients. Sprinkle in the nuts. Drizzle with the vinaigrette, gently tossing to coat. You may have extra nuts and extra vinaigrette.
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