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SALADS:
Autumn Salad with
Maple-Cider Vinaigrette
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Autumn
Salad with Maple-Cider
Vinaigrette |
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Great, make-ahead
salad...
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SUGARED CURRIED NUTS: |
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6
ounce |
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package walnut or pecan halves |
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2
Tbs |
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butter, melted |
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3
Tbs |
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granulated sugar |
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¼
tsp |
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ground ginger |
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1/8
tsp |
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curry powder |
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1/8
tsp |
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kosher salt |
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1/8
tsp |
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ground red pepper
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MAPLE-CIDER VINAIGRETTE: |
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1/3
cup |
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cider vinegar |
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2
Tbs |
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pure
maple syrup |
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1
Tbs |
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dijon mustard |
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¼
tsp |
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salt |
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¼
tsp |
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pepper |
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2/3
cup |
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olive oil
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SALAD: |
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10
ounce |
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bag
baby spinach |
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1
large |
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ripe
Bartlett pear, cored and thinly sliced |
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1
small |
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red
onion, thinly sliced |
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4
ounce |
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package crumbled blue cheese |
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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. |
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2 |
Prepare
vinaigrette: Whisk together first 5 ingredients.
Gradually whisk in oil until completely blended.
Cover and refrigerate up to 3 days. |
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3 |
To assemble
salad: Combine all of the salad ingredients in a
large bowl. Sprinkle in nuts. Drizzle with
Vinaigrette, gently tossing to coat. |
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Servings: 8 |
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Cooking Tips |
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*Make nuts and
vinaigrette ahead for an easy-to-put-together salad. |
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Recipe Source |
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Southern Living |
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