Autumn Salad w/ Maple- Cider Vinaigrette
Autumn Salad w/ Maple- Cider Vinaigrette takes approximately 35 minutes from beginning to end. One serving contains 442 calories, 6g of protein, and 40g of fat. This recipe serves 8 and costs $1.9 per serving. 76 people have tried and liked this recipe. Head to the store and pick up olive oil, kosher salt, granulated sugar, and a few other things to make it today. It works well as a side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Recipe Girl. With a spoonacular score of 74%, this dish is solid. Similar recipes are Autumn Salad With Maple-Cider Vinaigrette, autumn salad with maple vinaigrette and waffle croutons, and Autumn Butternut Squash Salad with Maple Balsamic Vinaigrette.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
10 ounce bag baby spinach
4 ounce package crumbled blue cheese
2 Tablespoons butter, melted
1/3 cup cider vinegar
1/8 teaspoon curry powder
1 Tablespoon Dijon mustard
3 Tablespoons granulated white sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper
1/8 teaspoon kosher salt
2 Tablespoons pure maple syrup
2/3 cup extra-virgin olive oil
1 large ripe Barlett pear, cored and thinly sliced
6 ounce package walnut or pecan halves
1/4 teaspoon pepper
1 small red onion, thinly sliced
1/4 teaspoon salt
Equipment:
bowl
oven
frying pan
wire rack
whisk
Cooking instruction summary:
1. Prepare nuts: Preheat oven to 350°F. Toss nuts in melted butter. Stir together sugar and remaining ingredients in a medium bowl; sprinkle over nuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil-lined pan. Bake for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork. Store in an airtight container for up to 1 week.2. Prepare vinaigrette: Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.3. To assemble salad: Combine all of the salad ingredients in a large bowl. Sprinkle in nuts. Drizzle with Vinaigrette, gently tossing to coat.
Step by step:
1. Prepare nuts: Preheat oven to 350°F. Toss nuts in melted butter. Stir together sugar and remaining ingredients in a medium bowl; sprinkle over nuts, tossing to coat.
2. Spread in a single layer on a nonstick aluminum foil-lined pan.
3. Bake for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork. Store in an airtight container for up to 1 week.
Prepare vinaigrette
1. Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.
To assemble salad
1. Combine all of the salad ingredients in a large bowl. Sprinkle in nuts.
2. Drizzle with Vinaigrette, gently tossing to coat.
Nutrition Information:
