If you want your family to fall in love with greens, make them this exquisite spinach arugula salad. This recipe combines fresh spinach and arugula with pecans, apples, and grapes, all tossed in a tangy dressing for a burst of invigorating flavors.

Best of all, you can make the salad in less than 20 minutes. So grab your freshest ingredients, and let’s turn your kitchen into a haven of flavor and nutrition.

Two bowls of salad featuring sliced peaches, grapes, pecans, and feta cheese on a bed of greens. A small bowl of feta and a honey jar are nearby. A cutting board with pecans is in the background. A fork rests beside a bowl.
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I enjoy serving this salad when we have a special dinner get-together because it feels like a little celebration all on its own. The fresh, vibrant ingredients come together to create something that’s both simple and elegant, which makes it perfect for sharing with loved ones. Plus, it’s one of those dishes that always gets compliments. There’s something about the mix of crisp greens, juicy apples and grapes, and that tangy dressing that just hits the spot every time. And those toasted pecans, this GA loves those. They add the perfect warm, nutty crunch that makes the whole salad feel extra special.

And the best part? It’s so quick and easy to make. In just 18 minutes, you can have it ready to serve, leaving plenty of time to focus on what really matters, spending time with the people you love. Whether it’s a light meal or a side for something hearty like grilled thai chicken, this salad is a favorite at our table, and I think it will be at yours too!

If you like to introduce more greens to your family’s diet, try my other salad recipes like the Mexican Cabbage Slaw Recipe With Zesty Dressing, Gorgeous Nutty Kale Salad With Honey Almond Dressing, and Famous Original Green Jacket Salad.

Ingredients You Will Need and Buying Tips

To make a flavor-packed spinach arugula salad, you’ll need a handful of these fresh ingredients and pantry staples to bring it all together.

A bowl of arugula and spinach surrounded by ingredients: two apples, pecans, grapes, feta cheese, lemon juice, olive oil, balsamic vinegar, Dijon mustard, and maple syrup. Each item is labeled.
  • Spinach: Look for fresh baby spinach with bright green, crisp leaves and a mild, fresh scent. Make sure it’s loosely packed to keep its crisp and tender texture.
  • Arugula: Choose loosely packed baby arugula to make it easier to eat raw in salad. Make sure it’s fresh with small to medium tender, crisp green leaves.
  • Apples: Opt for red apples like Honeycrisp, Fuji, or Gala to ensure a sweet crunch. Watch out for any soft spots or bruises.
  • Grapes: You’ll want red grapes to give a sweet burst of flavor and pop of color in your salad. Choose those still attached to their stems because they remain fresh.
  • Feta cheese: Pick a block of feta cheese and crumble it yourself for the freshest flavor. Make sure it’s white or ivory in color and not yellow.
  • Raw pecans: Go for halved pecans to toast more quickly in the oven. They should be fresh with a light to medium brown color and a mild, nutty smell.

Salad Dressing

  • Olive oil: Use extra virgin olive oil to get the most flavor of your salad dressing. Stay out of oils that look cloudy or dull because it entails oxidation.
  • Balsamic vinegar: Stay out of products that use sugars or artificial flavorings. The best ones are labeled as PDO, which uses traditional methods in Modena.
  • Dijon mustard: Stick to Dijon mustard with natural ingredients. Stay away from artificial flavors or added sugar.
  • Maple syrup: Choose 100% pure maple syrup with a Golden Color with Delicate Taste grade for the best flavor.
  • Lemon juice: You’ll want freshly squeezed lemon juice, not bottled ones. Use a fresh lemon with smooth skin that feels heftier for its size.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Substitutions and Variations

  • Swap spinach and arugula for other leafy greens like kale, Swiss chard, and Romaine lettuce.
  • Add some shredded carrots to add a bit of crunch and color.
  • Replace feta cheese with goat cheese, Parmesan, or blue cheese for a different cheesy flavor.
  • Consider adding chicken, tofu, chickpeas, or hard-boiled eggs for extra protein.
  • Add bits of crispy bacon to add a more savory flavor.
  • For the fruits, you can use pears instead of apples and berries for grapes.
  • Use walnuts, almonds, or cashews in the place of pecans for the same crunchy element.
  • Add avocado slices to bring more creaminess to the salad.

FAQs

Why does my arugula taste extra bitter?

Arugula naturally has a bold, peppery flavor however, if the leaves are older or freshly picked, the bitterness tends to be even more pronounced, as the flavor strengthens with maturity. For a milder taste, try using younger, smaller leaves or balancing the bitterness with a sweet ingredient like fruit or honey in your dressing.

How To Make Spinach Arugula Salad

Follow these easy steps to make a delicious spinach arugula salad that’s bursting with fresh flavors and a perfectly balanced dressing.

First, preheat the oven to 350 degrees Fahrenheit to get ready for toasting the pecans. Next, it’s time to prepare the apples and grapes. 

Using a sharp knife, cut the apple into quarters and take out the core. Lay each quarter flat and slice thinly to blend well with the salad. For the grapes, slice them into half to eat them easier. Set aside.

Slices of red apples and halved grapes are neatly arranged on a wooden cutting board, next to a knife, on a white background.

Lay the pecan halves in a single layer on a parchment paper-lined baking sheet. Put in the preheated oven and bake for about 8 minutes or until you can smell a warm, nutty aroma in your kitchen. The color should be golden brown.

Once done, remove from the oven and cool slightly.

A baking tray with roasted pecans evenly scattered across its surface, placed on a light marble countertop.

In a small bowl, combine balsamic vinegar with Dijon mustard, maple syrup, and lemon juice. When well blended, gradually drizzle in the olive oil while mixing to create a smooth dressing. Season with salt and pepper to taste, and mix again. 

Taste the dressing. If it lacks acidity, add more vinegar or lemon juice. If it lacks sweetness, add more maple syrup.

A clear glass bowl filled with a dark brown liquid sauce. A metal spoon is partially submerged in the sauce, resting on the edge of the bowl. The background is a light, textured surface.

In a large bowl, add the fresh spinach and arugula leaves, then gently toss to mix them evenly. Next, add the sliced apples and halved grapes. Drizzle with the dressing evenly over the salad and gently toss everything together to coat all the ingredients with the dressing.

A glass bowl filled with a fresh salad containing spinach, arugula, and sliced peaches, with a wooden spoon resting inside. The ingredients are lightly tossed, showcasing a mix of green leaves and vibrant peach slices.

Finish the salad with a sprinkle of toasted pecans and crumbled feta cheese on top. Serve immediately while the greens are still crisp and the fruits are still crunchy. Enjoy it as a stand-alone meal or pair it with a light main dish like grilled fish or chicken.

A delicious salad featuring fresh spinach and arugula leaves, topped with sliced apples, grapes, crumbled feta cheese, and pecans, served in a bowl. A fork is placed beside the bowl on a white surface.

Gina’s Tips For Recipe Success

  • If you don’t want your apples to go brown, toss the slices in a little lemon juice before adding to the salad.
  • Stir the pecans halfway through to toast them more evenly.
  • Though the spinach and arugula look clean, rinse them under cold running water before adding to the salad to remove any residual dirt or grit.
  • Drizzle the dressing over the salad just before serving to ensure the greens remain crisp. Start with a little dressing and add more as necessary.
  • Chill your greens, fruits, and dressing before assembling to make the salad more refreshing on a warm day.
Two plates of fresh salad with spinach, peaches, pecans, feta cheese, and olives. A small bowl of vinaigrette with a spoon is on the side. The scene is set on a white marble surface, creating a bright and appetizing presentation.

Leftover Tips

The best way to keep this salad fresh is to store the components separately. Keep the spinach and arugula in an airtight container and store in the refrigerator for up to 3 days. Your apples and grapes can stay crisp in separate airtight containers in the fridge for up to 5 days, while the pecans can stay good in another separate container at room temperature for up to 7 days.

The most convenient way to store the dressing is in a small jar, so you can easily shake it before using. It can stay good in the fridge for up to a week. When you’re ready to serve, simply assemble all the components in a bowl.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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A salad in a bowl with spinach, sliced apples, pecans, grapes, and crumbled feta cheese, all tossed in a dressing.

Maple Glazed Spinach Arugula Salad With Toasted Pecans

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 servings
Fresh, vibrant, and ready in under 20 minutes! This spinach arugula salad pairs crisp apples, juicy grapes, and crunchy pecans with a tangy maple dressing for a delightful mix of flavors. Perfect for a quick, healthy meal your family will love.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

Ingredients Salad

  • 2 red apples, choose a crisp apple like Honeycrisp, Fuji, or Gala, cored and sliced
  • ½ cup red grapes, halved
  • ¾ cup pecan halves, raw
  • 3 cups arugula, loosely packed
  • 3 cups baby spinach , loosely packed
  • ½ cup feta cheese, crumbled

Ingredients Dressing

  • ¼ cup olive oil, cold pressed extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoons Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice, fresh squeezed not bottled
  • Salt and pepper, to taste

Instructions
 

Prepare Ingredients:

  • Preheat the oven to 350°F (180°C).
  • Slice the apples into segments discarding the cores of the apples.
    2 red apples
  • Cut the grapes in half
    ½ cup red grapes

Toast the Pecans:

  • Spread the pecan halves on a baking sheet.
    ¾ cup pecan halves
  • Toast them in the preheated oven for about 8 minutes until fragrant.

Make the Dressing:

  • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper. Adjust seasoning to taste.
    ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoons Dijon mustard, 2 tablespoons maple syrup, 2 tablespoons lemon juice, Salt and pepper

Assemble the Salad:

  • In a large mixing bowl, combine the arugula, spinach, apple slices, and grapes.
    3 cups arugula, 3 cups baby spinach
  • Drizzle the dressing over the salad and toss to coat.

Add Toppings and Serve:

  • Sprinkle the toasted pecans and crumbled feta cheese over the salad.
    ½ cup feta cheese
  • Serve immediately.

Notes

Gina’s Tips For Recipe Success
  • If you don’t want your apples to go brown, toss the slices in a little lemon juice before adding to the salad.
  • Stir the pecans halfway through to toast them more evenly.
  • Though the spinach and arugula look clean, rinse them under cold running water before adding to the salad to remove any residual dirt or grit.
  • Drizzle the dressing over the salad just before serving to ensure the greens remain crisp. Start with a little dressing and add more as necessary.
  • Chill your greens, fruits, and dressing before assembling to make the salad more refreshing on a warm day.
Serving: 1serving, Calories: 416kcal, Carbohydrates: 30g, Protein: 6g, Fat: 33g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Cholesterol: 17mg, Sodium: 254mg, Potassium: 451mg, Fiber: 5g, Sugar: 21g, Vitamin A: 2619IU, Vitamin C: 16mg, Calcium: 175mg, Iron: 2mg
Course: Salad
Author: Gina Dickson
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