Apple Cranberry Pecan Salad



6 cups baby spinach
1 Granny Smith apple, thinly sliced
1/2 cup pecan halves
1/3 cup pomegranate arils
1/3 cup dried cranberries
1/3 cup crumbled goat cheese

For the lemon vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1 lemon, juiced and zested
1 tablespoon sugar
1 tablespoon poppy seeds

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest, sugar and poppy seeds in a small bowl; set aside.
2. To assemble the salad, place spinach in a large bowl; top with apple, pecans, pomegranate arils, cranberries and goat cheese. Pour the dressing on top of the salad and gently toss to combine. Serve immediately.

Servings: 4

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