Spinach Pecan Apple Salad: Clara’s 1 amazing fall delight
A delightful fall salad featuring crisp apples, crunchy pecans, and tender spinach, perfect for a light lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh spinach
- 1 cup thinly sliced apples (e.g., Fuji, Honeycrisp)
- 1/2 cup chopped pecans, toasted
- 1/4 cup crumbled goat cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the fresh spinach, sliced apples, and toasted pecans.
- If using, add the crumbled goat cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey.
- Season the dressing with salt and pepper to your liking.
- Pour the dressing over the salad ingredients.
- Gently toss to coat everything evenly.
- Serve immediately and enjoy your delicious fall salad!
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Feel free to substitute other nuts like walnuts or almonds.
- For a sweeter dressing, add a touch more honey.
- This salad can also be made with pears instead of apples.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Find it online: https://tastytribune.com/spinach-pecan-apple-salad/