Spinach Salad
This fresh spinach salad with apples and maple-glazed pecans is easy, vibrant, and perfect for any meal.
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
Notes
1. Use fresh, high-quality ingredients for the best flavor.
2. Glazing pecans can be done with honey for a different taste.
3. Store leftovers in an airtight container in the fridge for up to 2 days, keeping the pecans separate to maintain crunch.