- Step 1
Preheat oven to 180°C or 160°C fan-forced. Spread pecans on an oven tray, and roast for 4-5 mins, until fragrant and lightly toasted. Transfer to a plate to cool.
- Step 2
Quarter apples and remove cores. Cut lengthways into thin slices. Toss with lemon juice. Combine apple, celery and spinach in a large bowl.
- Step 3
Place vinegar, oil and mustard into a small screwtop jar. Shake to combine. Pour over salad and toss to coat. Add pecans and serve immediately.