Spinach and Granny Smith Apple Salad with Homemade Poppyseed Vinaigrette

Serves 4 to 6

Ingredients

For the dressing:

1/3 cup apple cider vinegar

1 cup grapeseed oil

1 small shallot, grated to a pulp

2 Tbsp agave syrup

1 tsp dijon mustard

1/2 tsp paprika

1 tsp kosher salt

1 Tbsp poppyseed

For the salad:

2 5oz bags of baby spinach

1 Granny Smith apple, sliced into bite-sized pieces

8 oz shredded mozzarella cheese (I highly recommend shredding your own)

1/4 cup sliced or slivered almonds, toasted

Directions

Combine all of the dressing ingredients in a jar or bottle with tight-fitting lid. Shake well to combine.

If your almonds are not already toasted, place them in a dry skillet over medium-high heat until they just begin to brown. Let cool. In a large bowl, combine all of the salad ingredients. Shake the dressing bottle again and lightly dress and toss the salad. Serve with more dressing on the side.

You can prep this salad ahead of time and just put everything together when it’s ready to serve. Just toss the sliced apples with some lemon juice or this stuff and store separately to prevent them from browning.

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Visuals

The ingredients

Apples, chopped.

I use a microplane to grate the shallot to a pulp. It is such a handy tool - get one here.

Combine all of the dressing ingredients in a jar and shake it up!