Apple Spinach Pasta Bowl (Print Version)
# Ingredients:
→ Salad
01 -
1 lemon, squeezed for juice
02 -
½ cup pecans
03 -
3 celery stalks, diced
04 -
10 ounces of baby spinach, fresh
05 -
½ cup dried cranberries
06 -
1 (15-ounce) can of mandarin oranges, drained
07 -
2 medium Fuji apples, sliced thinly
08 -
1.5 cups of dry pasta (any kind besides noodles)
→ Poppyseed Dressing
09 -
4 tablespoons olive oil
10 -
¼ cup orange juice
11 -
3 tablespoons white wine vinegar
12 -
½ teaspoon grated orange zest
13 -
3 tablespoons apple cider vinegar
14 -
4 tablespoons sugar
15 -
1 tablespoon poppy seeds
16 -
Pinch of salt (adjust as needed)
# Instructions:
01 -
Boil a pot of water with salt and cook the pasta until it’s just tender but still firm. Drain it, cool it with cold water, and set aside.
02 -
Blend all the dressing options, skipping the poppy seeds for now. Once smooth, stir the seeds in, and leave it for later use.
03 -
Coat apple slices with lemon juice so they don’t turn brown. Remove any extra juice. Mix the apples with cranberries, diced celery, and pecans.
04 -
In a fresh bowl, toss the cooked pasta along with half the prepared dressing and the orange slices.
05 -
Put the pasta, spinach, and fruit mixture together. Pour the remaining dressing on top, toss lightly to blend everything, and serve right away.
# Notes:
01 -
Taste is best if you serve as soon as it’s ready
02 -
Avoid noodle-shaped pasta—it doesn’t suit this dish
03 -
Lemon juice keeps apple slices from going brown