This Curry Apple Spinach Salad is the perfect fall salad. A mixture of spinach and arugula tossed with apples, pecans, and curry vinaigrette dressing.
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.
Serving and Storing – This salad makes a great side to my Butternut Squash and Kale Lasagna or Curried Pumpkin Soup for a festive October dinner. Store the leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 1 week.
Variations - Feel free to use any kind of nut. I recommend hazelnuts or walnuts. You can also omit them altogether.