Ingredients

  • Sugared Curried Pecans
  • 1  (6-oz.) package pecan halves
  • 2  tablespoons  butter, melted
  • 3  tablespoons  sugar
  • 1/4  teaspoon  ground ginger
  • 1/8  teaspoon  curry powder
  • 1/8  teaspoon  kosher salt
  • 1/8  teaspoon  ground red pepper
  • Maple-Cider Vinaigrette
  • 1/3  cup  cider vinegar
  • 2  tablespoons  pure maple syrup
  • 1  tablespoon  Dijon mustard
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  pepper
  • 2/3  cup  olive oil
  • Salad
  • 1  (10-oz.) package fresh baby spinach, thoroughly washed
  • 1  Gala apple, thinly sliced
  • 1  small red onion, thinly sliced
  • 1  (4-oz.) package crumbled goat cheese

Preparation

1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.