Ingredients
Salad Ingredients
- 5 ounces fresh spinach or spring greens mix
- 2 small apples, cored and thinly sliced
- ¼ of a red onion, thinly sliced (about ½ cup)
- ½ cup pecan halves, toasted
- ⅔ cup feta crumbles
- ½ cup dried cranberries
Dressing Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- a generous pinch of salt
- a generous pinch of black pepper
Instructions
- Soak Red Onion (Optional): Place the thinly sliced red onion in an ice water bath for 10 minutes to mellow its sharp flavor. After soaking, drain and squeeze dry using paper towels.
- Combine Salad Ingredients: In a large serving bowl, add the spinach or spring greens mix, sliced apples, prepared red onion, toasted pecans, feta crumbles, and dried cranberries. Gently toss to mix.
- Prepare Dressing: In a mason jar or small container with a tight-fitting lid, combine the vegetable oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Secure the lid and shake vigorously until the dressing is well emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients in the serving bowl. Toss gently until all components are evenly coated with the dressing. Serve immediately.
Notes
- Soaking the red onion in ice water is optional but recommended to reduce sharpness.
- To toast pecans, warm a dry skillet over medium heat and toast pecan halves for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- If you prefer a vegan option, substitute feta cheese with a vegan cheese alternative or omit entirely.
- Use a crisp, tart apple variety like Granny Smith or Honeycrisp for best flavor contrast.
- Salad is best served fresh to maintain the crispness of spinach and apples.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
