Autumn Apple Pasta Salad (Print Version)

# Ingredients:

→ Salad

01 - 10 ounces fresh baby spinach
02 - 1.5 cups uncooked pasta (any type except noodles)
03 - 3 stalks celery, chopped
04 - ½ cup dried cranberries
05 - 2 medium Fuji apples, thinly sliced
06 - 1 lemon, juiced
07 - ½ cup pecans
08 - 1 (15-ounce) can mandarin oranges, drained

→ Poppyseed Dressing

09 - 4 tablespoons olive oil
10 - 3 tablespoons apple cider vinegar
11 - 3 tablespoons white wine vinegar
12 - 4 tablespoons sugar
13 - ¼ cup orange juice
14 - ½ teaspoon orange zest
15 - Salt to taste
16 - 1 tablespoon poppy seeds

# Instructions:

01 - Bring a large pot of salted water to boil and cook pasta until al dente. Drain and rinse under cold water to stop cooking.
02 - Blend all dressing ingredients except poppy seeds until fully combined (10-15 seconds). Stir in poppy seeds and set aside.
03 - Toss apple slices with lemon juice to prevent browning. Drain juice, then mix with celery, cranberries, and pecans.
04 - In a separate bowl, mix cooked pasta, mandarin oranges, and half the poppyseed dressing.
05 - Combine pasta mixture with the fruit mix and spinach. Drizzle with remaining dressing and toss to coat. Serve immediately.

# Notes:

01 - Best served immediately after assembly
02 - Can use any pasta type except noodles
03 - Lemon juice prevents apple slices from browning

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