6 Servings
20 Minutes
Allergens
Submitted by Molly Hagler
Our friends invited us over for brunch and asked me to bring a salad. I wanted something light and sweet, but easy to throw together. While I kept this recipe parve, feta would be a perfect addition, making it even more appropriate for brunch.
Set oven to 350F. Spread almonds and pecans into one layer on a parchment lined baking sheet. Drizzle with maple syrup. Toast in the oven for 4-5 minutes.
Let cool on the baking sheet and break up as needed. Store in an airtight container.
Place the olive oil, maple syrup, apple cider vinegar, and Dijon mustard in a container. Shake well to emulsify.
Assemble the salad by placing the spinach, craisins, avocado, and cucumber in a bowl. Top with the candied nuts and drizzle with the vinaigrette.
