Printable Recipe: Spinach Salad with Leeks, Apples, and Glazed Pecans

Spinach Salad with Leeks, Apples, and Glazed Pecans Recipe

This salad has a distinctive autumn flavor, but can be served and tastes wonderful year-round. In fact, I think it's a perfect picnic menu item in summer because the flavors are light, warm, and simple. It's also easy to put together.

You can glaze the pecans the day before, assemble before you go on your picnic, and then toss everything together right before serving. The dressing is at the bottom of the bowl so you don't have to transport it in a separate container-- which makes it the perfect picnic menu item. Easy as could be!

Recipe serves about 4.

Ingredients:
Salad:
1 golden delicious or fuji apple, thinly sliced
1/4 C. red onion, halved and thinly sliced
3/4 lb. fresh baby spinach, washed
1/2 C. pecans
1 tbsp. sugar

Dressing
3 tbsp. extra virgin olive oil
1 1/2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Instructions: 1. First glaze the pecans. Toss sugar and pecans together in a non-stick frying pan. Cook over medium heat, stirring constantly, about 5 minutes, until the sugar melts to the pecans. Pour the nuts out on parchment paper (or waxed paper) in a single layer, making sure they're all separated.

2. To make the dressing, combine the olive oil, vinegar, dijon mustard, sugar, salt, and pepper in a small mixing bowl. Whisk until well-combined and thickened.

3. To assemble the salad, place the dressing in the bottom of a large salad bowl. Place apple and onion on top. Mound spinach on top of apple, onion, and dressing. Sprinkle pecans over spinach.

4. Can be assembled and refrigerated a few hours in advance. Toss the salad together right before serving.