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Spinach Salad With Cinnamon-glazed Winte




Source of Recipe


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List of Ingredients




Salad:
4 cups Tightly Packed Baby Spinach Leaves
1 Tbsp Butter
1 Tbsp Brown Sugar
2 Sweet Apples, fuji or gala), cored, halved and cut into thin wedges
2 Ripe Bartlett Pears, cored, halved and cut into thin wedges
â…“ cup Raisins
¼ tsp Ground Cinnamon
â…› tsp Sea Salt
â…“ cup Roughly Chopped Toasted Walnuts
Vinaigrette:
½ cup Olive Oil
¼ cup Apple Cider
1 Tbsp Apple Cider Vinegar
2 tsp Honey
1½ tsp Ground Cinnamon
¼ tsp Sea Salt
dash Ground Black Pepper

Recipe



Divide the spinach leaves among 4 large salad bowls; set aside.

Under low-medium heat, melt the butter in a medium sized skillet. Stir in the brown sugar. Add in the apples and pears. Cook over medium heat for 2-3 minutes. You simply want to warm the fruit, not cook it through. Using a rubber spatula, stir the mixture gently. Turn off the heat. Fold in the raisins, cinnamon, and sea salt. Distribute the fruit mixture evenly among the 4 bowls. Top with the toasted walnuts.

To make the dressing, place all of the vinaigrette ingredients into a jar with a tight fitting lid. Secure the lid and shake for one minute until all of the ingredients are well combined. Dress the salad with the vinaigrette and serve immediately.

Helpful Tips:

When preparing the fruit for the salad, I always opt to keep the skin on, not only to add a bit more nutrition, but to add some color as well. After all of the heavy eating around the holidays, my body is yearning for something light, yet delicious, hearty, and fitting for the cool winter months. The cinnamon glazed fruit is wonderful when paired with fresh baby spinach. Topped with a sweet and warm cinnamon viniagrette. this is the perfect salad for lunch or dinner.