Spinach, Feta & Grape Salad with Maple–Soy Vinaigrette
We love this maple-infused dressing with spinach, feta, and grapes, but it also pairs perfectly with fresh spring strawberries and chèvre, or, in the fall, with blue cheese and pears.
By Keith Pandolfi|Apr 07 2020|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis delicious maple-infused dressing is adapted from chef Charlie Menard of The Inn at Round Barn Farm, in Waitsfield, Vermont. We loved it with spinach, feta, and grapes, but it also pairs perfectly with fresh spring strawberries and chèvre, or, in the fall, with blue cheese and pears. The recipe makes enough dressing for two or three salads; keep the remainder in the refrigerator for a couple of weeks and bring it to room temperature before serving.
Yield:
4 to 6 servingsIngredients
8 ounces baby spinach leaves
1 1/2 cups halved red grapes
5 ounces crumbled feta
1 cup roughly chopped walnut halves, preferably toasted
Instructions
First, make the salad: Layer the spinach, grapes, feta, and walnuts in a large salad bowl. Set aside.
Normally, I don`t care for the acidity of vinaigrette dressings, but this one has just the slightest edge of acidity with a “soft layer of sweet”, but not too much so. It is my new favorite dressing and so easy to make. I substituted apple slices for the grapes and added slices of roasted chicken. Just diivne!
Correction on the stars…there was a glitch..I meant to give it 5 stars. : )