Apple Spinach Salad with Maple Vinaigrette

Serves 4

5 ounces baby spinach

1 Honeycrisp apple, 1/2 thinly sliced, the other 1/2 chopped

1/4 cup pepitas

1/4 cup pecans, chopped

1 large shallot, thinly sliced

1/4 cup quinoa, cooked and cooled

1/2 vegetable broth (or 1/2 cup of water)

1. Add 1/2 cup vegetable broth (or water) to a small saucepan and bring to a boil.

2.  Reduce to a simmer and add 1/4 cup of quinoa. Simmer covered for 12-15 minutes.

3.  Uncover and remove from heat. Let sit for 5 minutes and fluff with a fork. Allow to cool.

4.  Add spinach to a large bowl.

5. Top with chopped apple, sliced shallot, pecans, pepitas, and cooled quinoa.

6. Garnish with the reserved thinly sliced apple.

7. Drizzle with dressing and serve.

Dressing

1/3 cup olive oil

3 Tbs apple cider vinegar

1 Tbs Dijon mustard

1 Tbs maple syrup

Salt & pepper to taste

1.    Add all the ingredients to a small jar, shake to combine.