First to make the dressing, in a small bowl, combine olive oil, maple syrup, dijon mustard, apple cider vinegar, lemon juice, black pepper powder and salt.
3 Tablespoon Olive Oil, 2 Tablespoon Maple Syrup, 1 Tablespoon Dijon Mustard, 1.5 Tablespoon Apple Cider Vinegar, 1/2 Teaspoon Black Pepper Powder, 1/2 Teaspoon Salt, 1 Tablespoon Lemon Juice
Whisk all the ingredients together till smooth and set aside.
Toast the pecans on a pan, for 3-4 minutes till they become 1 shade darker and statrt to give a nutty aroma. You can also bake them in the oven at 350F or 200C for 5-10 minutes to toast them. Set the toasted pecans aside.
1/2 Cup Toasted Pecans
In a large mixing bowl, add the baby spinach leaves.
4 Cups Baby Spinach Leaves, packed
Then add thinly sliced apple to the bowl.
2 Small Apples
Also add some thinly sliced onions. Optionally, you can soak the onions in water for 5 minutes before adding, to reduce some of their sharpness if you prefer a milder taste.
1/2 Cup Red Onion, thinly sliced
Pour the prepared dressing over the salad.
Toss to mix together the spinach, apples and onions with the dressing.
Add the toasted pecans and crumbled feta cheese to top and lightly toss.
1/2 Cup Feta Cheese, crumbled
Spinach Apple Pecan Salad is ready. Serve it fresh as a light snack or on the side of any meal.