Ingredients:

  • 5 oz (140g) Baby Spinach, washed and dried
  • 1/2 cup (60g) Dried Cranberries
  • 1/2 cup (50g) Pecan Halves or Pieces
  • 1/3 cup (50g) Crumbled Goat Cheese or Feta
  • 1/4 cup (25g) Thinly Sliced Red Onion or Shallot
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 3 Tablespoons (45ml) Apple Cider Vinegar
  • 1 Tablespoon (15ml) Dijon Mustard
  • 1 Tablespoon (15ml) Pure Maple Syrup
  • 1/2 teaspoon (3g) Fine Sea Salt (to taste)
  • 1/4 teaspoon (1g) Freshly Ground Black Pepper (to taste)

Instructions:

  1. Heat a dry skillet over medium heat. Add pecans and toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Immediately remove from the pan and allow to cool completely.
  2. Prepare the Vinaigrette: In a small jar with a tight lid, combine apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Seal and shake vigorously until emulsified (or whisk rapidly in a bowl).
  3. Ensure the spinach is completely dry. Place the dry spinach into a large salad bowl.
  4. Add the dried cranberries, cooled toasted pecans, sliced red onion, and crumbled cheese to the spinach bowl.
  5. Drizzle about half of the vinaigrette over the salad ingredients. Gently toss everything together until lightly coated. Add more dressing incrementally as needed, and serve immediately.