Andrea made this recipe for a dinner her class hosted. I liked it so much, I keep asking for the recipe.
This makes a lot of salad dressing, so make it ahead and just use as needed.
Ingredients
Salad Dressing
- ¼ c extra virgin olive oil
- 2 Tbl balsamic vinegar
- 1 small shallot chopped (about 1/2 cup)
- 1-2 Tbl maple syrup or honey
- 2 Tbl lemon juice freshly squeezed
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
Salad
- 6 c baby spinach or Kale
- 1 apple sliced thinly
- 1 cup dried figs cut small
- ½ cup pomegranate arils
- 1 cup pecans lightly toasted
- ½ cup feta crumbled
Servings: servings
Instructions
To Make Dressing
- Place all salad dressing ingredients in a jar put the lid on and give it a vigorous shake.
- Set aside.
To Make Salad
- Wash, stem and thinly slice spinach.
- Drizzle the bottom of a large salad bowl with part of the dressing.
- Add spinach and coat with dressing.
- Add in the sliced apple, figs, pomegranate arils, and pecans.
- Drizzle it with more dressing if desired and give it a gentle toss.
- Top it off with the cheese and serve immediately.
To Make Ahead
- Prepare the salad dressing and keep it in a jar in the fridge 2-3 days in advance.
- Salad does not hold very well, so only add dressing as needed.
Recipe Notes
Leftovers are still good, but not nearly as good as freshly made.
Slightly adapted from foolproof living blog.
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