Apple and Goat Cheese Salad
with Maple-Dijon Dressing- Pecans
- Mustard
- Sulphites
- Egg
- Milk
- Egg
- Milk
- Tree nuts
- Sesame
- Peanuts
- Soy
- Sulphites
- Gluten
- Mustard
- May contain traces of allergens
- Fish
- Wheat
- Crustaceans
This delicious salad combines sweet flavours of maple syrup with crisp gala apples with savoury Dijon mustard and pecans for the ultimate lunchtime combo. Hard-boiled eggs add extra protein and staying power! Ingredients: Grade A egg • Gala apple • Red onion • Spinach • Maple syrup • Pecans • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard).
Ingredients
28 g
Pecans
(Contains: Pecans May be present: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
2 tbsp
Maple Syrup
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Egg, Milk, Sesame, Soy, Sulphites, Gluten, Fish, Wheat, Crustaceans)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Red Onion
4 unit(s)
Hard Boiled Egg
(Contains: Egg May be present: Egg, Soy, Fish, Wheat)
1 unit(s)
Gala Apple
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
113 g
Baby Spinach
Not included in your delivery
1.5 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve, core, then cut apple into 1/4-inch slices.
- Halve, peel, then cut onion into 1/4-inch slices.
- Remove eggs from packaging, then pat dry with paper towels. Halve eggs, then season with salt and pepper.
- Heat a large non-stick pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reheat the same pan over medium heat. When hot, add 1/2 tbsp oil, then onions. Cook, stirring often, until slightly softened, 3-4 min. Add half the maple syrup, then season with salt. Cook, stirring occasionally, until dark brown, 2-3 min. Remove the pan from heat. Transfer onions to a small bowl.
- Add remaining maple syrup, 1/2 tsp Dijon, red wine vinegar and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spinach, apples, onions and pecans to the bowl with dressing. Season with salt and pepper, then toss to combine.
- Divide salad between plates, then top with eggs.
- Sprinkle goat cheese over top.
