Autumn Salad With Maple-Cider Vinaigrette || Autumnal Equinox Dinner || Course 3

Course 3 of the A.E. Dinner was this crisp salad. The dressing is quite strong, but I loved it. It was different than anything I've tasted before.

Ingredients For the Salad:

1 (10-ouce) bag baby spinach (we just used regular spinach)

1 ripe Bartlett pear, cored and thinly sliced

1 small red onion, thinly sliced

1 (4-ounce) pkg crumbled blue cheese

Sugared Curried Walnuts (we didn't even buy these. I was going to put pecans in the salad, but I forgot)

Maple-Cider Vinaigrette (scroll down for recipe)


Combine first 5 ingredients in a large bowl. Drizzle with Maple-Cider Vinaigrette, gently tossing to coat

Maple-Cider Vinaigrette


1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil


Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.


  1. I am so impressed with how well my daughters in law can cook! I'm sure my boys appreciate it! This whole dinner sounds lovely!

  2. Well thanks Mom! I had to show Cameron that I really do know how to cook. He was put out that wouldn't let him help plan it or tell me how to cook stuff, but he was impressed in the end. He thought he was the only cook in the house. :)