Our crisp red apples and spinach are joined by a touch of sweetness in the maple dressing, tangy feta and crunchy pecans. Top with grilled chicken for a quick fall supper.
6 cups spinach
2 Honeycrisp or Empire apples
¼ cup red onion, sliced thin
½ cup feta cheese
½ cup pecans
¼ cup apple cider vinegar
¼ cup maple syrup
½ cup olive oil
salt and pepper, to taste
In a dry skillet, toast the pecans until fragrant and allow to cool.
Core and thinly slice the apples.
In a small bowl whish together the apple cider vinegar and maple syrup. Slowly whisk in the olive oil. Season to taste with salt and pepper.
In a large bowl, combine the spinach, sliced apples, red onion, feta and pecans.
Add the dressing until the salad is lightly coated. Save any extra dressing for later.