Apple Pecan Feta Spinach Salad
You can never have too many salad recipes so here is yet another one to add to your rotation! I love the fall flavors in this salad and how easy it is to throw together (quite literally).
Dovetaiing Tip: Toast an additional 1 cup of pecans to use in meal 3 Broccoli Apple Salad instead of the walnuts.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 10 ounces | baby spinach |
| 3 | small gala apples or 2 medium , cored and thinly sliced |
| 1 cup | pecans , toasted |
| 4 ounces | feta cheese , crumbled (don't use the pre-crumbled stuff) |
| 1/2 cup | dried cranberries |
| 12 ounces | bacon , cooked and crumbled (optional) |
| 1/2 | small red onion , sliced into thin strips (optional) |
| For The Dressing | |
| 1/2 cup | olive oil |
| 1/4 cup | apple cider vinegar |
| 2 tablespoons | pure maple syrup |
| 2 teaspoons | dijon mustard |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
Directions:
If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.
In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.
For the dressing:
Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).
Recipe source: inspired by
Southern Living
Source: cookingclassy.com
