Spring Greens with Maple-Balsamic Vinaigrette

Salad

Spring greens
Pomegranates or strawberries, sliced
Pecans, caramelized
Crumbled goat cheese (optional)

Vinaigrette

1 tbsp maple syrup
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 clove garlic, crushed
1 tbsp sesame oil
1 tsp pepper
1/2 cup olive oil

Directions

To caramelize pecans: spread pecans on baking tray and roast in a 350 degree F oven until just starting to turn brown. Remove and toss with enough melted butter to lightly coat. Sprinkle nuts with 2 tsp white sugar and 1 tsp salt and toss again. Return to oven for just a few minutes, being careful not to burn them.

In a large salad bowl toss together spring greens, pomegranates or sliced strawberries, and caramelized pecans. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.

Prepare the vinaigrette by mixing together all ingredients except olive oil, until well blended. Add oil in a slow, steady stream until incorporated.

Apple Pecan Feta Spinach Salad with Maple-Cider Vinaigrette

Salad

10 oz baby spinach
3 small gala apples or 2 medium, cored and thinly sliced
1 cup pecans, toasted
4 oz feta cheese, crumbled (don’t use the pre-crumbled stuff)
1/2 cup dried cranberries

Maple-Cider Vinaigrette

1/2 cup olive oilz
1/4 cup apple cider vinegar
2 Tbsp pure maple syrup
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper

Directions

In a large salad bowl toss together spinach, apples, pecans, feta, and cranberries. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.

To make vinaigrette, add all ingredients to a medium-sized jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).

Adapted from Cooking Classy