2-3apples, 2 if large, 3 if smaller *see Note 1 for types to use
2Tablespoonmaple syrup
4cupsbaby spinach leaves
3-4ozBrie cheese, cut into small pieces
1/4cupwalnuts or pecans, toasted *see Note 2
Bacon, cooked and crumbled (optional)
Pinchsalt and freshly ground pepper
Dressing:
2Tbspapple cider or apple juice
1 1/2Tablespoonapple cider vinegar
1/2teaspoonDijon mustard
1/4teaspoongarlic, minced
2Tablespoonoil, extra virgin olive, vegetable, canola *see Note 3
Salt and freshly ground pepper
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Instructions
Cut the Brie cheese into small pieces and set aside. Toast the walnuts or pecans. (See Note 2 below for how to toast nuts). Set aside.
Roast the apples: Prepare the apples. You can peel or not, as you like. Cut the apples into quarters, core, then cut into 1/2-inch slices. Arrange the apple slices in a single layer on a baking sheet. Brush with maple syrup. Place the baking pan onto the top rack of the oven and broil until lightly golden. Remove from oven, flip the apples, brush with more maple syrup and return to the oven to broil until the other side of the apples are golden. Remove from oven and set aside. *Watch closely as the apples can easily scorch.
Prepare the dressing: In either a microwave-proof bowl or measuring cup OR a small saucepan on the stovetop, whisk together the dressing ingredients. Heat in the microwave or on the stove-top over low heat until simmering. Remove from heat or set aside.
Prepare the salad: Add the spinach to a large bowl. Re-warm the dressing, as needed, then whisk together well right before drizzling over the spinach, using as much as needed to moisten the spinach. Toss the spinach well. Season with a little salt and pepper and re-toss. Add the roasted apples, Brie cheese, toasted nuts and crumbled bacon (if using). Toss well and serve immediately.
Notes
1. Apples - Granny Smith apples are a good option, as they hold their shape well when roasted. That said, I prefer a red apple. I like the colour and extra flavour. Opt for a good baking apple, one you might use for a pie, for best results.2. Toasting Nuts - add nuts to a dry, non-stick skillet and cook on the stove-top over medium heat, stirring regularly, until fragrant and golden. *See above the Recipe Card for alternate options for toasting nuts, such as microwave, oven or air fryer methods.3. If you are using bacon and cooking it fresh, save some of the rendered fat from the bacon and use it to replace up to 1 Tbsp of the oil in the dressing.Be sure to read the information above this Recipe Card, for more tips, substitutions and variations for this recipe.