Pretty much every type of salad that I like is some variant of spinach, fruit, good cheese and nuts. For as long as I can remember my Mom has been making a spinach salad with pears, blue cheese and salted pecans, and for a Mom who loves decorating the table but isn’t so big on the actual food – this salad was quite a delectable creation. I have made that salad countless times, and it’s still my go to, but in the interest of changing it up ever so slightly, I decided to try this recipe, and guess what, I loved it! In fact it holds the title as the first salad a certain “salad hater” has ever eaten, and liked (no…it’s not John but another picky husband who doesn’t like vegetables :-)).
I think what I really liked about this is that it includes an easy, throw together recipe for a really good dressing. So much of the time I go to the trouble of toasting nuts, chopping fruit, buying spinach, and then covering it all with some bottled dressing because making homemade just seemed like too much work. This dressing is super easy, and really complements the flavors of the salad well. Also, I think I like this salad because I love an excuse to eat my new favorite apples, ‘Honeycrisp”. (Which, ironically recently had a sign aat the grocery store that said “Everyone’s New Favorite” – good to know I’m not alone). But if you can’t find Honeycrisp, I think Fiji or Granny Smith would work equally well.
Harvest Apple Salad with Buttered Almonds
For the dressing:
- ¼ cup finely minced sweet onion
- 3 tbsp. apple cider vinegar
- 3 tbsp. white wine vinegar
- 2 tbsp. sesame seeds
- Pinch of paprika
- 2 tbsp. sugar
- ¼ cup extra virgin olive oil
For the almonds:
- 2 tbsp. unsalted butter
- ¾ cup sliced or slivered almonds
- 2 tbsp. sugar
For the salad:
6-8 cups baby spinach leaves, washed and dried
2 medium apples, cored and thinly sliced
4-6 oz gorgonzola cheese, crumbled
To make the vinaigrette, whisk all ingredients except olive oil in a measuring cup. Then slowly add the olive oil whisking vigorously to combine.
To make the buttered almonds, melt the butter in a medium skillet over medium-high heat. Add the almonds and cook, stirring occasionally until toasted and lightly browned. Stir in the sugar and cook just until melted and well incorporated. Set aside to cool.
Place spinach in a large salad bowl or on individual salad plates. Top with apple slices, gorgonzola, and the buttered almonds. Drizzle with the dressing and serve immediately. Leftovers are good for up to a day, as fresh spinach does not wilt as quickly as other types of lettuce.