Kitchen notes · a little help before you start

Fall Harvest Salad with Apples, Pecans, Spinach, and Maple-Lime Dressing

Name: Fall Harvest Salad with Apples, Pecans, Spinach, and Maple-Lime Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 each small red apples (Gala, Fuji, or Honey Crisp) (Source: 2 small red apples (Gala, Fuji, or Honey Crisp)); 2 tablespoons olive oil (Source: 2 tablespoons olive oil); 3 tablespoons maple syrup (Source: 3 tablespoons maple syrup); 3 tablespoons lime juice (freshly squeezed) (Source: 3 tablespoons lime juice (freshly squeezed)); 6 oz baby spinach (Source: 6 oz baby spinach); 1 cup pecan halves (toasted, some of them chopped finely) (Source: 1 cup pecan halves (toasted, some of them chopped finely)); ⅓ cup goat cheese (crumbled) (Source: ⅓ cup goat cheese (crumbled))

Fall Harvest Salad with Apples, Pecans, Spinach, and Maple-Lime Dressing is made with red apples, maple syrup, and lime juice.

Prep: 10 min
Cook: 10 min
Total: 20 min
Original yield: Serves 4
Ingredients: 7 listed

Make it part of your week

Estimating…

SaladsAmericanSidesPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Sides
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

2. Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

3. Prepare the pan

Follow the pan-heating step before adding its ingredients.

Get to know the ingredients

small red apples (Gala, Fuji, or Honey Crisp)

In the method: Core the apples and slice each one length-wise.

maple syrup

In the method: Add maple syrup and lime juice and stir everything together.

lime juice (freshly squeezed)

In the method: Add maple syrup and lime juice and stir everything together.

The last little job

Finish as directed

Then, top the salad with toasted pecan halves (some of them chopped).

A few questions you might have

What should I prepare first?

Set out the skillet. Start with this step: Core the apples and slice each one length-wise.

Which preparation step should I plan for?

Use the chopping, slicing or cutting preparation specified.

What happens at the end?

Then, top the salad with toasted pecan halves (some of them chopped).

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

If using raw pecans, toast them in the preheated oven at 350 F for about 5 or 10 minutes until slightly darker in color and crunchy. Be careful not to burn the nuts. You can also purchase roasted, flavored, or candied pecans. In this case, you don't need to toast them.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: juliasalbum.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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