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:

 

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