I made this for both Thanksgiving meals we had. I combined two recipes to make my own thing. Someone said it was better than any salad they had eaten at Panera...that's a serious complement.
1 (10 oz) bag of baby spinach
1 ripe bartlett pear, thinly sliced
1 crisp apple such as honeycrisp, fuji, or macoun, thinly sliced
1 (4oz) container of crumbled goat cheese (not feta)
1/4 cup dried cranberries
1 cup candied walnuts (recipe below)
Maple-cider vinaigrette (recipe below)
Mix greens with dressing (you may not need all of it). Toss in pear, apple, cheese and cranberries. Top with walnuts and serve immediately.
1 cup whole walnuts
1/4 cup powdered sugar
1/8 tsp cayenne pepper
1/8 tsp kosher salt
Place walnuts in a saucepan of boiling water, boil for 1 minute, drain and place on towel for a few minutes to finish draining. Combine powdered sugar, pepper, and salt in a mixing bowl. Place walnuts in mixture and coat. Put walnuts on a parchment lined baking sheet and bake at 350 for 10-15 minutes. Remove and cool.
1/3 cup red wine vinegar
3 tbsp apple juice or apple cider
2 tbsp 100% real maple syrup (not maple flavored syrup, there is a difference)
1 tbsp dijon mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 cup extra virgin olive oil
Mix all ingredients together in a container that can be sealed. Shake to mix.