Servings: 4
Start to finish: 30 minutes
Salad:
2 large tart apples (such as Granny Smith), cut into 1-inch cubes (unpeeled), about 3 cups
2 teaspoons fresh minced rosemary
5 cups baby spinach or kale, or other hearty greens
1/2 cup baby tomatoes, halved or quartered
1 1/2 cups shredded cooked white meat chicken or turkey
1/4 cup marcona almonds
1/2 teaspoon kosher salt
Olive oil in a mister
Pumpkin Vinaigrette:
1/4 cup pumpkin puree
1 tablespoon water
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon olive oil
1/2 teaspoon minced rosemary
1 teaspoon minced shallot
a few turns of freshly ground black pepper
Preheat the oven to 425 F. Place the cubed apple on a parchment-line baking tray and spray with an olive oil mister to coat the cubes. Sprinkle on the minced rosemary and salt, and gently toss the cubes to coat. Bake just until tender and edges are starting to turn golden, about 12 minutes.
Remove from oven and set aside to cool just a few minutes. While the apples are roasting, make the vinaigrette. Place the pumpkin puree, water, vinegar and maple syrup in a small bowl. Whisk the olive oil into the mixture until well-blended. Add the rosemary, shallot and black pepper and stir.
To assemble the salad: place the spinach in a bowl or platter and top with the tomatoes, chicken, almonds and warm, roasted apples. Drizzle with pumpkin vinaigrette, toss, and serve.
Nutrition information per serving: 239 calories; 75 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 45 mg cholesterol; 336 mg sodium; 21 g carbohydrate; 6 g fiber; 12 g sugar; 20 g protein.
Melissa d’Arabian, Associated Press
