Spiced Apple Salad

Recipe by Kimme Hargrove

With candied walnuts and an apple cider vinaigrette, this is a fun and tasty salad any time of year.

2 cups walnuts, chopped

½ cup sugar

2 Tablespoons butter

¼ cup apple cider vinegar

3 Tablespoons honey

½ teaspoon salt

½ teaspoon pepper

Pinch cinnamon

Pinch cumin

Pinch curry powder

½ cup canola oil

5 ounces arugula and spinach mix

1 apple, cut into matchsticks

To make candied walnuts, heat a nonstick pan over medium heat. Add walnuts, sugar and butter, and heat, stirring frequently (especially as sugar melts) for about 5 minutes. Transfer to wax or parchment paper, and spread apart to cool. After cooling, break up pieces and store in a plastic container until ready to use.

Pour apple cider vinegar and next 7 ingredients (through canola oil) into a mason jar or sealable container. Shake vigorously until combined. There will be extra vinaigrette; it can be refrigerated for up to 3 weeks.

Make salad by putting greens in a bowl and topping with apple slices. Sprinkle with candied walnuts. Pour vinaigrette over salad, and toss to serve.