Ingredients:

  • 6 oz baby spinach, washed and dried
  • 2 medium apples (Honeycrisp or Fuji), cored and thinly sliced
  • ½ cup dried cranberries
  • ½ cup walnuts, roughly chopped
  • 4 oz crumbled goat cheese (optional)
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions:

  1. Heat a dry skillet over medium heat. Add walnuts and toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool slightly.
  2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  3. In a large bowl, combine baby spinach, sliced apples, dried cranberries, and toasted walnuts.
  4. Pour the Maple-Dijon vinaigrette over the salad. Toss gently to coat all ingredients evenly.
  5. If using, sprinkle crumbled goat cheese over the salad.
  6. Enjoy the salad fresh for the best flavor and texture.