Spinach and Apple Salad with Poppy Seed Dressing
Bright flavors of fall make this salad a perfect meal on it's own or with a warming bowl of potato soup. Don't forget the candied pecans, they make this salad special.
Ingredients
- 1 green apple of any kind thinly sliced with peel on
- 4 c baby spinach
- 3 tbsp crumbled goat cheese
- 8 oz grilled and shredded chicken breast
Poppy Seed Dressing
- 1/2 c avocado oil
- 2 tbsp honey
- 1 tsp poppy seeds
- 1/2 c rice wine vinegar
- 1 tbsp minced shallot
- 1 tsp Dijon mustard
- 1 pinch salt
Candied Pecans
- 1/4 c pecans roughly chopped
- 1 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp water
Instructions
Candied pecans
- Add water, butter and brown sugar to a cast iron pan and heat until starting to bubble
- add pecans and stir until the water is evaporated
- spread out on parchment paper until cooled
- rough chop
Dressing
- add all ingredients together and whisk briskly until all are incorporated
Salad
- I like to assemble this salad per person and then add dressing as each person likes
- divide cleaned baby spinach into two bowls
- Top each salad with apples, goat cheese, chicken, and cooled pecans
- Dress each salad as desired
Tried this recipe?Let us know how it was!