I had planned to make this salad this week because it’s a good one for chilly weather. But, the weather fooled me because it was 50 degrees in Copenhagen (on the 3rd of December)! But anyways, this salad is delicious in the winter, when we are busy craving comfort foods like soup and warm bread. This salad satisfies that hygge craving because the pork and apples are warm, and the hint of maple syrup gives it a nice seasonal twist for the colder months. Aside from the obvious protein, greens, and fruits in this salad, I love it because of the additional benefits hidden in the cinnamon (a super powerful antioxidant), maple syrup (sweet, but also loaded with riboflavin, zinc, magnesium, calcium and potassium), and sesame seeds (packed with minerals). I hope you enjoy this one as much as I did!
2-4 oz pork tenderloin
1 apple, cored and chopped into chunks
2 cups spinach
2 tbsp pure maple syrup
2 tbsp olive oil
1 tsp apple cider vinegar
1 tsp coarse mustard
1/4 tsp ground cinnamon
Black seasame seeds
Nuts (walnuts or pecans are great)
Dried berries or golden raisins
Goat cheese is also a delicious option on this
If you want to add a little bit of spice to this dish, start by applying dry chili powder or a chili rub to the pork and letting it sit in the fridge for an hour or two. Then, cut into chunks and fry in 1/2 tbsp of olive oil until cooked through. Remove the pork and set aside. Add another 1/2 tbsp olive oil if needed and fry apples in the same pan. Sprinkle the apples with cinnamon. Toss them lightly for 1-2 minutes, until warm. Put the pork back in the pas and drizzle the pork and apples with 1 tbsp maple syrup, stir to coat. (note: we slow cook an entire pork loin on Sunday, cut it into chunks and then just toss it in the pan with the apples to warm it throughout the week).
Mix the dressing by combining 1 tbsp pure maple syrup, 1 tbsp coarse brown mustard and 1 tbsp olive oil and 1 tsp apple cider vinegar in a jar and shake until combined.
Place the pork and apples on top of a bed of spinach. Top with dried fruit or goat cheese (both optional) and drizzle with dressing. Garnish with nuts and sesame seeds.
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