Welcome to the vibrant world of Spinach Salad! I’ve tested this colorful dish with its crunchy apples and sweet maple-glazed pecans time and again, discovering delightful layers of flavor with each attempt. Using fresh ingredients is key, and I’m excited to share my insights on making this salad truly shine. Check out my related Watermelon Feta Salad for another refreshing twist!
About Spinach Salad
This Spinach Salad is a celebration of freshness, perfectly balancing the earthy greens with the zesty flavors of apples and a tangy balsamic dressing. My family often enjoys this dish during summer picnics and dinners, and it’s become a staple thanks to its quick prep time and budget-friendly ingredients. After several trials, I’ve honed the ratios to make it a delightful addition to any meal, whether you’re hosting guests or enjoying a simple weeknight meal.
- Quick to prepare, making it perfect for busy weekdays.
- Budget-friendly, allowing you to use seasonal produce.
- A family favorite that brings bright flavors and textures to the table.
- The combination of spinach and apples offers a nutritional powerhouse.
Key Ingredients & Their Roles
- Baby Spinach: The greens that form the fresh base of this salad; replace with arugula for a peppery twist.
- Maple Syrup: Adds natural sweetness to both the pecans and dressing; swap with honey for a floral note.
- Pecan Halves: Bring a wonderful crunch; try walnuts if you’re after a different flavor.
- Apples: They offer crispness and tartness; use pears in fall for a seasonal variation.
How to Make Spinach Salad
- Start by caramelizing the pecans: Combine the pecan halves and maple syrup in a skillet over medium-low heat. Stir frequently for about 4-5 minutes until the syrup thickens and coats the pecans, then mix in the kosher salt.
- Transfer the pecans onto parchment paper, ensuring they’re separated. Let them cool while preparing the rest of the salad.
- For the dressing, whisk together the olive oil, balsamic vinegar, remaining maple syrup, Dijon mustard, kosher salt, and ground black pepper until well mixed and creamy.
- In a large bowl, combine the sliced red onion and apples, drizzle with one-third of the dressing, and gently stir. Allow the ingredients to mingle for about 10 minutes to soften the onion’s sharpness.
- Add the baby spinach and cooled pecans to the bowl, tossing everything to coat. Adjust dressing to your liking and serve fresh!
Pro Tips & Troubleshooting
- For a delightful crunch, ensure you stir the pecans constantly as they cook to prevent burning.
- A common mistake is adding too much dressing at once; adjust gradually to avoid sogginess.
- Feel free to experiment with different seasonal fruits—berries or mandarins work wonderfully too.
- This recipe doubles or halves easily; just keep the same ratios for dressing.
Storage & Make-Ahead Guide
Store leftover Spinach Salad in an airtight container in the refrigerator for up to 2 days. The spinach may wilt, so it’s best enjoyed fresh. If you’d like to prep ahead, store the components separately—keep the dressed salad base away from the pecans until serving to maintain crispness. I found that pecans lose their crunch if mixed with the salad too early.
What to Serve With Spinach Salad
This Spinach Salad pairs beautifully with grilled chicken or salmon for a wholesome meal. It also works well next to a warm loaf of Avocado Toast or you might enjoy it with a hearty bowl of Vegetable Spring Rolls.
Frequently Asked Questions
- How long does Spinach Salad last in the fridge? About 2 days, but the spinach may wilt.
- Can I use other nuts instead of pecans? Yes, walnuts or almonds are great alternatives.
- What if I don’t have balsamic vinegar? Try apple cider vinegar for a different flavor profile.
- Is it necessary to let the salad ingredients mingle? While not mandatory, it enhances flavor.
- Can I prepare the dressing in advance? Absolutely! It keeps well in the fridge for up to a week.
Final Thoughts
I truly enjoy this Spinach Salad as a light lunch or a side dish with dinner. The blend of flavors and textures brings a refreshing component to any meal. I encourage you to try making it yourself—share your results with me!
More Recipes You’ll Love
- Roasted Brussels Sprouts – a great side dish to complement salad.
- Mediterranean Spinach and Feta Cheese Crisps – delicious flavor pairing with fresh spinach.
- Cucumber Tomato Salad – a refreshing contrast for a light meal.
Spinach Salad
Ingredients
Pecans
- 1 cup pecan halves
- 2 tablespoons pure maple syrup for glazing
- 1/8 teaspoon kosher salt
Salad Base
- 0.5 medium red onion very thinly sliced
- 8 ounces baby spinach or half spinach, half mixed greens or arugula
- 2 sweet-crisp apples Fuji, Gala, or Honeycrisp cored and thinly sliced
Dressing
- 0.25 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
Prepare the Pecans
- Combine pecans and maple syrup in a skillet over medium-low heat. Stir frequently for 4-5 minutes until syrup thickens and coats the pecans. Stir in salt.1 cup pecan halves, 2 tablespoons pure maple syrup
Prepare the Salad
- In a serving bowl, combine onion, apples, and one-third of the dressing. Allow to mingle for about 10 minutes.1/8 teaspoon kosher salt
- Add spinach and cooled pecans. Toss to coat with additional dressing as needed.0.5 medium red onion