Ingredients:

  • 6 oz baby spinach or spring mix
  • 2 medium Honeycrisp or Granny Smith apples, thinly sliced
  • 1/2 cup pecans, halved
  • 1/2 cup crumbled feta or goat cheese
  • 1/4 cup dried cranberries
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place pecans in a dry skillet over medium heat. Toss constantly for 3-5 minutes until they smell nutty and turn a deep mahogany colored brown. Note: They burn fast, so don't walk away.
  2. Remove pecans from the pan immediately to a cool plate. Note: Residual heat will keep cooking them.
  3. In a small jar or bowl, whisk olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper. Whisk until the mixture is thick and opaque.
  4. Prep your greens and thinly sliced apples in a large mixing bowl.
  5. Drizzle half of the dressing over the greens and apples. Toss gently with your hands or tongs. Note: This ensures every leaf is coated without bruising.
  6. Fold in the toasted pecans and dried cranberries.
  7. Sprinkle the crumbled cheese over the top. Note: Adding cheese last prevents it from getting smeared into the leaves.
  8. Drizzle the remaining dressing over the top just before serving.