Autumn Apple, Raw Pecan and Spinach Salad with Maple Dijon Dressing

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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.