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 fall, 1 apple and 1 pear can be used)
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
- Make the pecans: Place the pecan halves in a medium skillet and add the maple syrup. Heat over medium-low for 4 to 5 minutes, stirring frequently until the syrup thickens and coats the pecans. Stir in the kosher salt, then pour the coated pecans onto a sheet of parchment paper, separating them evenly. Let them harden while you prepare the rest of the salad.
- Prepare the dressing: In a liquid measuring cup or bowl, whisk together the extra virgin olive oil, balsamic vinegar, pure maple syrup, Dijon mustard, kosher salt, and ground black pepper until fully combined.
- Toss onion and apples with dressing: Place the thinly sliced red onion and apples (and pear if using) in your serving bowl. Add one-third of the dressing and stir gently to combine. Allow the mixture to sit for about 10 minutes if time permits. This resting time helps soften the onion’s sharpness and allows the flavors to meld.
- Assemble the salad: Add the baby spinach and the cooled maple-glazed pecans to the bowl with the dressed onion and fruits. Toss gently to coat everything evenly. Add more dressing incrementally if needed, but take care not to overdress to keep the salad fresh and vibrant.
- Serve immediately: This salad is best served fresh to enjoy the crispness of the greens and fruits alongside the crunchy pecans and tangy dressing.
Notes
- Feel free to make extra maple-glazed pecans; they store well at room temperature for up to 1 week.
- This spinach salad is best enjoyed fresh, as the greens will wilt and apples may brown after assembly.
- If you have leftovers, consume them within a day and consider adding fresh baby spinach to revive the salad before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
