Spinach Salad
This Spinach Salad keeps it simple with tender baby spinach, crisp apples, and maple-glazed pecans, all tossed in a zippy balsamic vinaigrette. This is a classic goes-with-anything salad recipe to serve as a easy side dish or a quick lunch.
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The spinach salad I can’t stop making.
I cannot take credit for this spinach salad recipe. Instead, you can direct your applause and accolades (seriously, it’s that good) to my sister Elaine, who made this for lunch when I visited.
This salad was so delicious, I immediately grabbed the recipe from her. When she made it, she left out the red onion, but I think it adds a nice bite. I’ll leave it up to you!
The other revelation? Making candied pecans is SO easy! I didn’t realize it wasn’t a big process (because the last thing we want when making a salad is a big process) and those extra few minutes are 100% worth it. Lately when I make this, I do double the candied pecans and then save the extras for salads, Yogurt Parfaits and snacking throughout the week!
Let’s break down what makes this salad a big win:
- The Perfect Balance of Textures. I think texture is equal to flavor when it comes to putting together a successful salad and this spinach salad has it down pat! Spinach leaves are more tender than other greens, making them the perfect foil to crunchy pecans and crisp apple.
- Those Pecans, Though. What really makes this salad special is the maple-candied pecans. They take only a few minutes on the stovetop, but they transform the whole salad into something that feels restaurant-worthy.
- An Easy Side Salad. I love my Arugula Salad when I’m looking for a simple side to serve with something like Baked Chicken Thighs, and this spinach salad has joined its ranks as a goes-with-anything, comes-together-in-minutes side option.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Baby Spinach. Or use half spinach, half another green like arugula or mixed greens.
- Pecans. For big crunch, use pecan halves instead of pieces.
- Maple Syrup. Rather than candying the pecans with sugar, this recipe uses maple syrup which adds flavor in addition to sweetness.
- Red Onion. Thinly slice them so they don’t overwhelm the flavor of the other ingredients.
- Apples. I like a sweet-crisp variety like Fuji, Gala, or Honeycrisp. You can also use a pear if you’d like. (And when it’s summertime, add this Spinach Strawberry Salad to your menu!)
- Dressing. You’ll need olive oil, balsamic vinegar, Dijon mustard, salt, and pepper for this easy salad dressing.
How to Make Spinach Salad
Candy the Pecans (photo 1). Cook the pecans with the maple syrup and salt until glazed.
Cool (photo 2). Spread the pecans onto parchment paper; the glaze will harden as they cool.
Make the Vinaigrette (photo 3). Whisk together the dressing ingredients.
Dress the Onion and Apple (photo 4). Toss the sliced onion and apples with a bit of dressing. Let this sit for 10 minutes if you have time. This mellows the flavor of the onion and helps bring the flavors together.
Finish (photo 5). Add the spinach and pecans; toss with remaining dressing and ENJOY.
Recipe Variations
- Make It a Meal. Top with sliced Grilled Chicken Breast or rotisserie chicken.
- Add Bacon. Crumble in Air Fryer Bacon for some smoky goodness.
- Make It Cheesy. Crumbled goat cheese, blue cheese, or even cheddar or Parmesan would be delicious here.
- Try It Nut-Free. You can glaze sunflower seeds or pepitas instead of pecans!
What to Serve with Spinach Salad
- Pork. The apples in this spinach salad make it amazing with pork! Try it with Baked Pork Chops or Grilled Pork Tenderloin.
- Chicken. These Rosemary Chicken Thighs with a side of this salad would make the perfect fall dinner.
- Sandwiches and Burgers. Like a juicy Chicken Burger, or make a vegetarian meal with a Chickpea Salad Sandwich.
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Spinach Salad
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Ingredients
For the Spinach Salad:
- 1 cup pecan halves
- 2 tablespoons pure maple syrup
- ⅛ teaspoon kosher salt
- ½ medium red onion very thinly sliced
- 8 ounces baby spinach or half spinach, half mixed greens or arugula
- 2 sweet-crisp apples cored and thinly sliced, such as Fuji, Gala, or Honeycrisp – in the fall, I like 1 apple and 1 pear
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
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Make the pecans: Place the pecans in a medium skillet and top with the maple syrup. Heat over medium low for 4 to 5 minutes, stirring often, until the syrup thickens and coats the pecans. Stir in the salt. Pour onto a sheet of parchment paper and separate. Let harden while you prepare the rest of the salad.
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Make the dressing: In a liquid measuring cup with a spout or bowl, whisk together the oil, vinegar, maple syrup, Dijon, salt, and pepper.
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Place the onion, apple, and pear in your serving bowl. Top with one-third of the dressing and stir to combine. If time allows, everything mingle for about 10 minutes while the pecans continue to cool (if you don't have time for this, no worries! I like to do it to soften the flavor of the onion a bit).
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Add the spinach and cooled pecans. Toss to coat, then moisten with additional dressing as desired (be careful not to overdo it). Serve immediately.
Notes
- Feel free to make extra pecans; they store at room temperature for up to 1 week.
- TO STORE: This spinach salad is best enjoyed fresh, as the greens will wilt and the apples will start to brown after assembly. If you do have leftovers, eat them within a day; you can add fresh baby spinach to revive the salad a bit.
