Spinach Salad
Feb 08, 2026 03:15 PM
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 an easy side dish or a quick lunch.
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, 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!
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
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
Prep Time:
10 minutes
Total Time:
10 minutes
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