ABOUT THE RECIPE:
Spinach and Apple Salad with Maple Mustard Dressing blends baby spinach, pumpkin seeds and crisp apples topped with a tangy oil-free dressing.
MAKES 4 SERVINGS
8 cups lightly packed baby spinach
1 large apple, peeled and thinly sliced
3 tablespoons raisins
2 tablespoons pumpkin seeds
Sea salt, to taste (optional)
Freshly ground pepper, to taste
2 to 3 tablespoons maple syrup, plus more as needed
2 tablespoons Dijon mustard, plus more as needed
2 small cloves garlic, minced
1/2 tablespoon water, plus more as needed
1/8 to 1/4 teaspoon sea salt
Dash cayenne pepper
Put the spinach, apple slices, raisins, and pumpkin seeds in a large bowl.
Put all of the dressing ingredients in small bowl. Whisk briskly until combined. If dressing is too thick, add more water or maple syrup, 1 teaspoon at a time as needed, until the desired consistency is achieved. If dressing is too thin, add more Dijon, 1 teaspoon at a time as needed, until the desired consistency is achieved.
Pour the dressing over the spinach and toss gently to coat the leaves. Taste and add more dressing, salt, and pepper, if desired.