Autumn Apple, Raw Pecan and Spinach Salad with Maple Dijon Dressing
My favorite meals are those that are seasonal, simple, blissful and nutrient dense. This salad is mildly sweet and tangy, with a beautiful variety of textures to please the palate. Anything "maple-y" gets me excited, which I definitely attribute to my French-Candian/Vermont family roots!
It makes an excellent first course but is also satisfying as a meal all on it's own. For additional caloric and nutrient content, simply add a few more pecans or protein of your choice. The dressing is ready-to-eat immediately after combining, but the flavor does intensify and richen day by day. A bit of almond milk creates a milkier texture, but can be left out for a thicker dressing. It will keep for up to a week, refrigerated.
Maple Dijon Dressing
What You Need:
- 2 Tbsp extra virgin olive oil
- 3 Tbsp maple syrup
- 3 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp almond milk (optional)
- 1/4 tsp sea salt
- Dash of black pepper
How to Make It:
- Combine all ingredients in jar
- Cover and shake until combined
Apple, Raw Pecan, and Spinach Salad
What You Need:
- 1 thinly sliced gala or red apple
- 2 heaping handfuls raw pecans
- 1 package (10 oz) organic spinach
- Maple Dijon dressing
How to Make It:
- Combine apples, pecans, spinach and dressing in a bowl. Let sit for a couple of minutes before enjoying to allow dressing to soften the spinach.
- Serves 3-4.