Apple Spinach Salad

Curry Apple Salad in a salad bowl with wooden spoons

This Curry Apple Spinach Salad is the perfect fall salad. A mixture of spinach and arugula tossed with apples, pecans, and curry vinaigrette dressing.

5 from 1 vote

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 230kcal

Author: Sarah McMinn

Ingredients

APPLE SPINACH SALAD

2 cups loosely packed spinach
2 cups loosely packed arugula
1 cup pecans
1 large granny smith apple, thinly sliced
¼ cup red onion, thinly slice

CURRY VINAIGRETTE

¼ cup olive oil
2 tbsp water
2 tbsp apple cider vinegar
2 garlic cloves, minced
1 tablespoon maple syrup
1 ½ tsp curry powder
½ teaspoon cumin
salt and pepper, to taste

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition