To make salad dressing, peel and halve onion. Cut into thin strips. Heat canola oil in small saucepan over low heat. Add onions. Cook over low heat, 10-15 minutes, stirring frequently, until onions are brown and very soft. When onions begin to stick, add water, a tablespoon at a time, as needed to keep from sticking.
Add cooked onions, olive oil, brown sugar, vinegar, apple cider, cinnamon, salt and nutmeg to food processor or blender. Puree until smooth.
Cut apple into large matchstick slices. Toss dressing and apple slices with spinach. Enjoy!
Pre-FA days, I liked putting candied pecans on my spinach salad. I came up with this recipe to recreate the sweetness and crunchiness of the nuts in an FA friendly way.