Fall Harvest Spinach Salad

Toast the pecans in a skillet for 3 minutes. Add 1 tablespoon maple syrup and stir until coated and sticky, then spread on parchment to cool. 2. Whisk the olive oil, vinegar, mustard, the remaining maple syrup and salt. 3. Thinly slice the apple and red onion. 4. Toss the spinach with the apple, onion and pomegranate. 5. Top with crumbled goat cheese and the pecans and drizzle with the dressing.