Ingredients:

  • 1/2 cup (60g) pecan halves
  • 2 tablespoons (30ml) water
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 6 ounces (170g) baby spinach, washed and dried
  • 2 medium apples (e.g., Honeycrisp, Fuji), cored and thinly sliced (about 2 cups)
  • 4 ounces (113g) feta cheese, crumbled (about 1 cup)
  • 1/4 cup (40g) dried cranberries (optional)
  • 1/4 cup (30g) red onion, thinly sliced (optional)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) honey (or maple syrup)
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Candy the Pecans: Combine pecans, water, sugar, and salt in a small saucepan. Cook over medium heat, stirring constantly, until the water evaporates and the sugar coats the pecans and begins to caramelize (about 5 minutes). Remove from heat and spread the pecans on parchment paper to cool. Break apart any clumps.
  2. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
  3. Assemble the Salad: In a large bowl, combine spinach, apple slices, feta cheese, dried cranberries (if using), and red onion (if using).
  4. Dress the Salad: Drizzle the vinaigrette over the salad and toss gently to coat.
  5. Add Candied Pecans: Sprinkle the candied pecans over the apple feta spinach salad.
  6. Serve Immediately: Serve the apple feta spinach salad immediately for the best texture and flavour.