Apple-Brie Spinach Salad


  • 4 large apples, cut into 1/2 inch wedges
  • 4 Tbsp. maple syrup, divided
  • 8 cups fresh baby spinach
  • 1 round Brie or Camembert cheese, cubed
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  • 1/2 cup pecan halves, toasted


  • 1/4 cup apple cider or juice
  • 1/4 cup vegetable oil
  • 3 Tbsp. cider vinegar
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced


Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 inches from heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender. In a large salad bowl, combine spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad and toss to coat. Serve immediately.

By Robin from Washington, IA


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