Pineapple Spinach Salad
A refreshing and delightful Pineapple Spinach Salad with a tangy dressing and sweet candied pecans.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing and sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cloves garlic, minced
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar (or lemon juice)
- 1 tablespoon sugar
- ½ teaspoon salt
- Pepper to taste
- ⅛ to ¼ teaspoon dry mustard (optional)
- 2 tablespoons butter
- 1 cup pecan halves
- 2 tablespoons brown sugar
- 10–13 ounces spinach
- 1 pineapple, chopped into bite-size pieces
- 6 ounces feta cheese
Instructions
- Make the dressing: Combine garlic, olive oil, apple cider vinegar, sugar, salt, pepper, and dry mustard (if using) in a mason jar or tupperware. Seal and shake until well combined. Set aside.
- Candy the pecans: In a pan, melt butter over medium-high heat. Add pecans, stir to coat, and sprinkle brown sugar over them. Cook for 2-5 minutes until the sugar starts to caramelize. Place on a wax paper-lined sheet to cool.
- Prepare the salad: In a large bowl, add spinach, pineapple, and feta cheese. Toss gently to combine.
- Assemble the salad: Sprinkle cooled candied pecans over the salad. Serve with dressing on the side, drizzling it over the salad just before serving.
Notes
- For a vegan version, omit feta cheese and use alternative ingredients.
- Adjust the sweetness by varying the amount of sugar in the dressing and candied pecans.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg