Christmas has come and gone and so have my parents. We have a lovely little Christmas which turned out perfectly, despite my parents being snowed in and almost not making it. Mom made it on time, but my dad was forced to stay back until the snow was cleared from the roof and they had power, and running water again. Thankfully, he managed to find a new flight and arrived late in the afternoon Christmas Eve.
Once all the gatherings were through, I whipped up a lovely meal of leftovers for us which consisted of apple, cheddar and spinach salad with toasted pine nuts, butternut squash soup (the recipe can be found here) and my mom’s absolutely scrumptious tourtière! I need to get the recipe from her and try it soon. For the time being, I have two pies left in the freezer. Huzzah!
Spinach, apple and cheddar salad
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
Salt and pepper to taste
Approximately 6 cups of baby spinach
1 large crisp, tart apple (I like to use Granny Smith)
3 ounces aged, sharp cheddar, diced.
1/4 cup sweet onion, sliced thinly
3-4 tbsp toasted pine nuts (or any nuts will do, I’ve used almonds and pecans in the past)
Whisk together the dressing ingredients in a bowl until slightly thickened. Set aside.
Combine the salad ingredients at the last possible minute. I usually hold off on slicing the apple until the very end so it doesn’t brown. If I can’t wait, I’ll toss the apple slices in a bit of lemon juice to delay the oxidation. Drizzle the dressing over the salad and toss lightly.