Crisp apples and savory granola topping pack a crunch in this spinach salad. Inspired by the flavors of autumn, this salad is the perfect light lunch or dinner side.
Ingredients
| Salad | |
|---|---|
| 5 | ounces baby spinach |
| 1 | honey crisp apple, sliced thinly |
| 1 | cup dried cranberries |
| ¼ | cup shredded Parmesan |
| poppyseed dressing | |
| 1 | cup Savory Rosemary Sea Salt Cashew Granola; recipe follows |
| Savory Rosemary Sea Salt Cashew Granola | |
|---|---|
| ¼ | cup canola oil |
| 1 | tablespoon maple syrup |
| 1 | egg white, beaten |
| 1½ | cups old fashioned rolled oats |
| 1 | ( 5-ounce) package Planters® Rosemary & Sea Salt Cashews, rough chopped |
| ½ | cup shelled Planters® pistachios, rough chopped |
| ½ | cup Planters® dry roasted sunflower kernels |
| 2 | tablespoons sesame seeds |
| 1 | teaspoon Italian seasoning |
| pinch red pepper flakes |
Directions
For the Salad
Toss spinach, apples, dried cranberries and Parmesan with your favorite bottled or homemade poppyseed dressing. Top salad with Savory Rosemary Sea Salt Granola.
For the Savory Rosemary Sea Salt Cashew Granola
Heat oven to 350°F. Line baking sheet with parchment paper.
In small bowl, whisk oil, maple syrup, and egg white.
In separate bowl, combine oats, nuts, and seasonings.
Poor oil mixture over oats and nut mixture. Stir to coat well. Spread onto baking sheet.
Bake 25 to 30 minutes, stirring halfway, until fragrant and golden in color. Cool on pan, then break up and store in an airtight container.