I’ve said it before and I’ll say it again.
I love October.
I love the weather, the festivities, baseball’s postseason, short days and long nights, and most of all, I love the food. Pumpkins, figs, maple, pecans, apples – all the best foods that can be combined in infinite ways to make something new and exciting every day. And this Curry Apple Spinach Salad, a sweet, spicy, tart, and earthy side dish, has it all. Easy to make and incredible versatile, I’m pretty sure if you give it a try you’ll see what I’m talking about.
First of all, you’ll taste the combination of tart Granny Smith apples and the buttery earthiness of toasted pecans; a combination I absolutely love and one that is quintessential to this time of year.
For the pecans, they toast up pretty quickly, so roast them at a lower temperature than most nuts (around 350 degrees) and make sure to check them often to prevent burning.
Second of all, and what really makes this salad one of my favorites, is the Curry Vinaigrette. Made by blending olive oil, apple cider vinegar, maple syrup, and curry powder, it’s a sweet and spicy vinaigrette that compliments the flavors of this salad perfectly
And have a wonderful start to your week, my friends!
- 2 cups loosely packed spinach
- 2 cups loosely packed arugula
- 1 cup pecans
- 1 large granny smith apple, thinly sliced
- 1/4 cup red onion, thinly slice
- 1/4 cup olive oil
- 2 tbsp water
- 2 tbsp apple cider vinegar
- 2 garlic cloves, minced
- 1 tbsp maple syrup
- 1 1/2 tsp curry powder
- 1/2 tsp cumin
- salt and pepper, to taste
Preheat the oven to 350 degrees F. Place the pecans in a single layer on a parchment-lined baking sheet and bake for 10 minutes, until lightly toasted and fragrant, checking often. Set aside to cool.
In a large salad bowl, combine spinach, arugula, pecans, apples, and onions.
Whisk together the ingredients for the Curry Vinaigrette, toss with salad, and serve immediately.
If not using immediately, shake the vinaigrette well before using as the oil will separate.
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