A simple salad that lets you enjoy your fall harvest of apples. Sweetened with a crunchy punch of lightly toasted almonds.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Servings: 6-8 servings
Author: Nikki Gladd
Ingredients
¼cupminced onion
3Tablespoonsapple cider vinegar
3Tablespoonswhite wine vinegar
2Tablespoonssesame seeds
¼teaspoonpaprika
3Tablespoonssugar, divided
½cupolive oil
Salt and pepper, to taste
2Tablespoonsbutter
½cupsliced almonds
1bag(10 oz) baby spinach leaves
2red-skinned apples, cored and sliced thin
½lbGouda cheese, sliced in small pieces
Instructions
In a small bowl, thoroughly mix together the onion, vinegars, sesame seeds and paprika. Stir in the 2 Tablespoons sugar. Gradually whisk in the olive oil then season to taste with salt and pepper.
Melt the butter in a large skillet over medium heat. Toss in the almonds and cook until the almonds begin to brown, about 2 minutes, stirring frequently to avoid burning. Sprinkle the remaining 1 Tablespoon sugar evenly over the almonds and toss until the sugar melts and begins to turn golden, about 2 more minutes. Transfer toasted almonds to a plate to cool.
In a large bowl, combine the spinach leaves and sliced apples. Toss with just enough dressing to coat. Mix in the almonds and cheese. Serve the salad with the remaining dressing separately.