Maple Glazed Spinach Arugula Salad With Toasted Pecans

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

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.

Course Dinner, Lunch

Cuisine American, Mediterranean

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword crunchy, fresh, healthy, quick

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 416

Author Gina Dickson

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.

Nutrition