Ingredients:

  • 280g baby spinach, washed and dried
  • 300g Granny Smith apples, thinly sliced
  • 60g dried cranberries
  • 60g pecans, halves or pieces
  • 75g feta cheese, crumbled
  • 40g red onion, thinly sliced
  • 80ml extra virgin olive oil
  • 45ml apple cider vinegar
  • 30ml honey
  • 15g Dijon mustard
  • 3g salt
  • 1g black pepper

Instructions:

  1. Start by slicing your apples into thin, uniform wedges. To keep them bright, toss them in a bowl with a teaspoon of the apple cider vinegar.
  2. Thinly slice the red onion; if the flavor is too sharp, soak the slices in ice water for 10 minutes, then drain.
  3. Place the pecans in a dry skillet over medium heat. Shake the pan frequently for 3-5 minutes until they smell nutty and look golden-brown. Remove them from the heat immediately to prevent burning.
  4. In a mason jar or bowl, combine the honey, Dijon, vinegar, salt, and pepper. Slowly whisk in the olive oil (or shake the jar vigorously) until the mixture is thick, velvety, and no longer separated.
  5. Place the baby spinach in a large bowl. Add the sliced apples, cranberries, red onion, toasted pecans, and crumbled feta. Drizzle with the honey mustard dressing and toss gently to combine just before serving to avoid wilting.