It takes little time at all to make this delectable red pepper salad with baby spinach leaves. Almost any entrée pairs well with it.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (10 ounce) package baby spinach leaves
- 1 ¼ cups diced apple
- 1 ¼ cups diced sharp Cheddar cheese
- 1 cup dried cranberries
- 1 cup chopped pecans
- ½ cup balsamic vinegar
- ¼ cup pure maple syrup
- 1 teaspoon Dijon mustard
- ¾ cup extra-virgin olive oil
- salt and ground black pepper to taste
Instructions
- Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl. Toss well.
- Combine balsamic vinegar, maple syrup, and mustard in the bowl of an electric blender. Blend on medium speed until mixed well. While the blender is running, add olive oil in a steady stream. Blend until oil and vinegar are no longer separated. Add salt and pepper to taste and emulsify until creamy. Drizzle over salad and serve immediately.
- You can tear the baby spinach leaves if preferred.
Nutrition Facts
| Calories | 637 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 11 g |
| Sodium | 243 mg |
| Sugars | 28 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and deicious. Excellent with the addition of fresh pears.
Absolutely fabulous! We did cut down on the amount of olive oil because it didn’t need all of it.
I liked this salad a lot! The flavors combine really really well, and it is so quick and easy to throw together! I scaled this down to 1 serving, and just eyeballed the amounts for the dressing. I really like the maple-balsamic combo, and will use this dressing often. I sliced my apples instead of diced, and used walnuts in place of pecans. This is a delicious salad that I will make again–thank you so much for the recipe!