Wilted Spinach Salad with Roasted Apples Recipe
October 25, 2012
An incredibly simple, healthy and delicious apple-pear sauce from Culinary Nutritionist Natalia Hancock.
Wilted Spinach Salad with Roasted Apples
Makes 4 servings
2 apples (McCoun or Honey Crisp), cored and sliced ½”
1 tsp cider vinegar
½ tsp olive oil
2 shallots sliced
2 tbsp olive oil
¼ cup balsamic vinegar
1 tsp Dijon mustard
Pinch of salt and sugar
4 cups baby spinach
¼ cup dried cranberries
¼ walnuts, toasted and chopped
Salt and pepper
Preheat oven to 350 degrees.
Core and slice the apples.
Heat ½ tsp olive oil in an oven-safe skillet and sauté the apples over medium heat, add the cider vinegar and a pinch of salt. Roast in the oven for 5 minutes.
Slice the shallots and sauté in the skillet with 2 tbsp olive oil. Once the onions start to caramelize add the balsamic vinegar, mustard, salt and sugar.
Whisk together the vinaigrette. When it comes to a boil, reduce to a low heat.
Divide spinach among plates and top with hot apples and vinaigrette to wilt the spinach.
Garnish with dried cranberries and toasted walnuts and season with salt and pepper.
Nutritional information per 6oz serving:
Saturated Fat: 0.5g
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