So, I'm getting braces this week (gasp!), and all I can think about is how hard and awkward it will be to eat crunchy, fresh foods (in addition to looking like a 13 year old of course). It's my first time at the braces rodeo, so I'm a tad on the nervous side. In response to these feelings, I've been eating raw carrots and salads like a boss. This particular spinach salad was a standout, and I ate a huge bowl of it every single day for at least 4 days. It's the perfect way to enjoy the delicious in-season apples, and with the addition of toasted nuts and goat cheese, it's darn near salad perfection. You could make it a meal with the addition of cooked chicken or even some crumbled bacon. Live it up, friends.
Apple Spinach Salad
-slightly adapted from gimmesomeoven.com
To make your salad(s), you will need--
- baby spinach or other green--baby kale would also be great here, as would spring mix
- chopped or sliced apples--I used honeycrisp
- crumbled goat cheese
- toasted pecan halves (or walnuts as she calls for in the original recipe)
- dried cherries (my preference) or craisins
- thinly sliced red onion. Don't leave this out, you really need the bite of the onion to balance out the sweetness of the other ingredients.
*Note--I'm not giving you exact proportions of the above ingredients because I don't know how many people you want to serve, or how much you like each of the ingredients. I'm not the boss of your salad. Your salad, your choice.
Dressing--I doubled this so I'd have extra, and am giving you the doubled proportions. This is a good all-purpose dressing, so extra is nice and would be great on roasted veggies as well.
- 1/2 c. apple cider vinegar
- 2/3 c. extra virgin olive oil
- 1/4 c. fresh squeezed lemon juice
- 2 T. Dijon mustard
- 2 garlic cloves, minced
- 1 T honey or maple syrup if desired (I used it, and I used honey)