Autumn Salad with Savory Granola
Crisp apples and savory granola topping pack a crunch in this spinach salad. Inspired by the flavors of autumn, this salad is the perfect light lunch or dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hormelfoods.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Airtight container
- Serving bowl
Ingredients
- 5 ounces baby spinach
- 1 honey crisp apple, sliced thinly
- 1 cup dried cranberries
- 1/4 cup shredded Parmesan
- poppyseed dressing
- 1 cup Savory Rosemary Sea Salt Cashew Granola; recipe follows
- 1/4 cup canola oil
- 1 tablespoon maple syrup
- 1 egg white, beaten
- 11/2 cups old fashioned rolled oats
- 1 ( 5-ounce) package Planters® Rosemary & Sea Salt Cashews, rough chopped
- 1/2 cup shelled Planters® pistachios, rough chopped
- 1/2 cup Planters® dry roasted sunflower kernels
- 2 tablespoons sesame seeds
- 1 teaspoon Italian seasoning
- pinch red pepper flakes
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