Of all the recipes from this last class I went to, I think this was one of the best. What made it special were the roasted apples, and the vinaigrette. Both are different – unusual – and very, very tasty.
If you look at the apple that’s nestled at the top (center) you can see that it’s different – you can barely discern that it’s been roasted. Hard to tell with the others. And, you certainly can’t see anything about the salad dressing except that the spinach leaves glisten with it. And oh, was this good. This isn’t anything close to an easy salad to make. It has 3 prep components: the dressing, the candied pecans, and the roasted apples. But you’ll be in heaven when you taste it. The roasted apples have a wonderful sweetness, but not overly so, and the dressing contains a bit of brown sugar and is made with a reduction of apple juice, so it does have more than a little bit of sweet to it. It would have been perfect with Thanksgiving dinner. But it would be delicious any time of year. Truly.
When I make this – and I will be making it – I’m going to figure out how to use apple juice concentrate so I don’t have to boil down the juice to get a reduction. I think – and I’d have to double check the frozen can directions – but I think if you used 1 T. of apple juice concentrate you’d be all done with that step! A tablespoon of concentrate mixed with 3 parts water would = 1/4 cup apple juice, right? So you’ve saved a bit of time right there.
The spiced nuts – oh gosh were they ever good. Very easy. The only ingredient I don’t have in my kitchen is Lawry’s garlic salt. I’ll have to make do with something else as I’m not going to buy that just for this recipe. When I make this I’ll probably make more than this recipe because the nuts would be so tasty to serve to guests. Probably not in the same meal, but as an casual appetizer. The recipe makes 2 cups, and 1 cup goes into the salad, so you’ll have a cup left over anyway. You’re going to like them, I assure you!
Do buy baby spinach for this – or you could mix some field greens with spinach, which would be fine. But you don’t want regular (big) spinach leaves. And the only other comment is that you must add the poppy seeds at the last minute – on top of the salad. If you add it to the dressing, the poppy seeds clump together. Not appetizing, for sure. So just have those sitting by your bowl when you’re tossing and sprinkle them on top when you add the nuts and apples. Ideally, you’ll want to plate this salad so everyone gets an equal amount of apples and nuts, but it would be beautiful on a big platter. If you wanted to serve this as a main course, I’d add some goat cheese to it and you’d be set.
What’s GOOD: every single, solitary thing about this salad is wonderful. The apples (so different to be roasted), and the apple juice/cider vinaigrette. Oh, and the spiced pecans. Everything good.
What’s NOT: this will take you awhile to make – don’t make the day of – if you’re doing a full-on dinner yourself, although you can make the dressing ahead and the nuts. The apples can also be made ahead – so if you do make this for a dinner party, do all those steps the day before. You’ll be glad you did.
Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)
* Exported from MasterCook *
Spinach Salad with Roasted Apples, Candied Pecans and Apple Cider Vinaigrette
Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 8
APPLES:
4 each apples — Gala or Fuji (can substitute pears)
1/2 cup turbinado sugar — (raw sugar)
VINAIGRETTE:
1 tablespoon apple juice concentrate
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
3/4 cup canola oil — or grapeseed (use a neutral oil)
SALAD:
30 ounces baby spinach — or a mixture of field greens and spinach
1 cup of spiced nuts (below)
2 tablespoons poppy seeds
SPICED & CANDIED PECANS:
1 tablespoon unsalted butter
1 1/2 tablespoons sugar
1/4 teaspoon seasoned salt
1/4 teaspoon Lawry’s garlic salt
1 pinch cayenne
1 cup pecans — or walnuts
1 tablespoon turbinado sugar — raw sugar
1. APPLES: Preheat oven to 400°F. Line a baking sheet with silicon or foil.
2. Arrange apple slices on baking sheet and sprinkle evenly with turbinado sugar. If you don’t put too much space between the apples, you’ll get most of the sugar on the apples, not on the baking sheet.
3. Roast for 15-20 minutes until the apples are caramelized. Cool and set aside. Apples can be made ahead and stored in refrigerator in an airtight container for up to 3 days.
4. VINAIGRETTE: Whisk together the apple juice concentrate, vinegar, brown sugar, mustard and oil (don’t emulsify it in a blender – gets too thick). Can be made ahead up to 2 weeks. Whisk just before serving.
5. SALAD: In a large salad bowl mix the spinach and poppy seeds with some of the dressing until greens are coated. Place salad on individual plates and garnish with roasted apples and spiced nuts.
6. SPICED NUTS: Melt butter in medium-sized nonstick skillet over medium heat. Add the sugar, seasoned salt, garlic salt and cayenne and stir until the spices give off some aroma, about 1-2 minutes. Add the nuts and toss until well coated, about 4 minutes. Remove from heat and place nuts in a glass bowl (for easier clean-up). Sprinkle the turbinado sugar over the nuts and toss until coated. Cool completely, then store in a ziploc plastic bag. Store in refrigerator up to 2 weeks or freeze up to 2 months.
Per Serving: 435 Calories; 33g Fat (64.0% calories from fat); 5g Protein; 37g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 176mg Sodium.

hddonna
said on December 20th, 2014:
Carolyn, I can always count on you to come up with a special salad idea! I’m planning to make the celery salad with dates to go with our Christmas afternoon tea. I’m doing a standing rib roast on the 27th for my daughter’s birthday. She hasn’t had a birthday at home in years, as we used to always be traveling over the Christmas break, so we’re going to do it up right this year. I think this spinach salad would be just the thing for that meal!
Great idea to sub apple juice concentrate for the apple juice. I happen to have some homemade concentrated apple cider in the fridge–I was tempted by the KAF version so cooked down a gallon of cider at home in my slow cooker instead. It keeps indefinitely and is very handy to add some zip to all things apple.
What a GREAT idea. I’ll have to look that up! . . . carolyn t
hddonna
said on December 20th, 2014:
P.S. Isn’t there in Lawry’s Seasoned Salt? Maybe you could just skip the garlic salt and double that instead. I have a recipe for what an old friend called “BBQ pecans” which contained butter, honey, and seasoned salt to taste. I usually make some at Christmas time. Seems to me they would work in this recipe.
Yes, there is Lawry’s seasoned salt, but I never use it for anything, so I wouldn’t want to buy a jar of it to use just this little bit. I’d use something instead, I suppose! . . . carolyn t
hddonna
said on December 20th, 2014:
You could probably use any number of seasonings you already have on hand. You have a peppered pecan recipe with a salad on your site. Even just the black pepper would work. The BBQ pecan recipe is the only one I use the seasoned salt for–I tend to prefer individual herbs and spices also. But you know how it is with heirloom recipes. Sometimes you just have to use the original recipe to get that taste memory! In this recipe, wouldn’t you think it’s just getting the sweet, the salty, and a bit of heat that’s important? Do let us know what you come up with when you make it!
I think I might look at Lawry’s Seasoned Salt at the grocery store and see what’s in it, and go from there. Amazing that you remember the peppered pecans on my blog. My goodness, Donna, what a memory! . . . carolyn t
hddonna
said on December 21st, 2014:
Oh, those were a big hit. I have made them a couple of times and expect to again. I do have a pretty good food memory–wish it extended to the rest of my life! I can’t keep most things in my head for five minutes these days.
LOLing here. Same here! . . carolyn
janet
said on December 22nd, 2014:
I am so glad to see that you are baking again. This Christmas season must be a difficult time for you. I wish you the very best in the upcoming year and a very merry Christmas.
Oh, did you go to the Diane Phillips/Phillis Carey duo class at Great News? The Diane Phillips recipes look like they could be from that class. I didn’t go this year because they upped the price.
Janet
Yes, these are from the class. They’ll all get posted eventually. And yes, it was expensive, but it’s very fun. My friend Cherrie and I always enjoy the entertainment value as well as the recipes. . . carolynt
hddonna
said on December 29th, 2014:
Made this for a special family dinner yesterday, and everyone loved it. The apple juice concentrate worked great. I can’t find my little jar of concentrated apple cider that I planned to use. I used half the oil called for, as I like my dressing tart and usually go for equal parts oil and vinegar. Also, 30 oz. greens seemed like a lot–way more than we would normally need. I used most of a 10-oz container of half spinach, half field greens, and it was just right for the seven of us. I used 3/4 of the apples (because I scorched some of them when I tried broiling them, after roasting them the requisite amount of time and deciding they needed more browning!), but only about half of the pecans. As for the spices, I did have Lawry’s Seasoned Salt on hand, and I doubled that instead of using garlic salt. Today, with the rest of the greens, I used a pear, which I sautéed on top of the stove, as I hated to turn on my very large oven to roast a single pear. That worked just fine. This is a very versatile recipe; I think I’ll be riffing on it a lot this winter! Next time I make it, I’ll put in some blue cheese. It doesn’t really need it, though. It’s great with just the apples and the nuts. Thank you for sharing this one–it’s already become a family favorite.
Am so glad it all worked out. There’s another great salad coming up on the blog in another 10 days or so, also from the same class. Stay tuned . . . carolyn t