The Perfect Autumn Salad: Baby Spinach Salad with Caramelized Onions and Apples

This is *the* perfect salad for autumn. I added grilled chicken, marinated in Dijon and balsamic vinegar, for a satisfying dinner and had a rosemary roll on the side.

BABY SPINACH SALAD WITH CARAMELIZED ONIONS AND APPLES
From Whole Gourmet Natural Cooking
Yield: 4 Servings

CURRIED APPLES AND ONIONS
1 tablespoon olive oil
1 yellow onion, sliced thin
1 apple, sliced thin
1/2 teaspoon mild curry powder

DRESSING
4 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
Pinch salt
6 tablespoons olive oil
2 tablespoons walnut oil (or use more olive oil)

CANDIED PECANS OR WALNUTS
1 cup pecans or walnuts
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons maple syrup

SALAD
4 handfuls of baby spinach
2 ounces goat feta


Directions:
Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and apple. Saute for 2-3 minutes, turn down the heat to medium-low and cover. Cook, stirring occasionally, for 35-45 minutes, until the onions have released their natural sugars and begun to caramelize. They should be a nice caramel color.

In the meantime, prepare the dressing and candied pecans. For the dressing, whisk all of the ingredients together in a small dish. Let the dressing sit at room temperature for at least 15 minutes to allow the flavors to develop.

For the pecans, heat a medium skillet over medium heat. Place the pecans in the pan, stirring and flipping constantly, until the pecans are lightly toasted, about 8 minutes—watch out, they burn fast at the end.

Add the spices and salt; mix about 30 seconds to toast the spices. Turn the heat to low and add the maple syrup. Stir constantly, cooking until the mixture has thickened and is very sticky, about two minutes. Remove to a plate and cool completely.

Place a handful of spinach onto four salad plates. Drizzle with the dressing. Place 1/4 of the warmed caramelized onions over each of the plates of spinach and top with the candied pecans and feta. Give each a grinding of fresh black pepper. Serve while the onions are still warm.
©2006 Copyright Alison Anton - All rights reserved. Whole Gourmet Natural Cooking