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Spinach Pecan Salad with Maple Dijon Balsamic Dressing

Michelle Underwood
This salad is hands down my most requested recipe. It is so simple to make, while also worthy of a special occasion. The spinach, parmesan and pecans are perfectly complimented by the Maple Dijon Balsamic dressing.
Course Salad
Servings 8 servings

Ingredients
  

Salad

  • 16 oz spinach, box
  • 1 oz parmesan cheese thinly sliced (use cheese slicer on cheese grater)
  • 1 oz pecans

Dressing

  • 2 oz olive oil
  • 1 oz balsamic vinegar
  • 1 oz Dijon mustard
  • 1 tsp maple syrup

Instructions
 

  • Preheat oven to 350 degrees (I use my toaster oven for this). Bake pecans in preheated oven for 3-4 minutes or until golden brown. (Watch them closely... they go from 0 to 60 in hurry.)
  • Place spinach in a large bowl and top with sliced parmesan and cooled pecans.

Dressing

  • To prepare the dressing, mix together olive oil, balsamic, Dijon and maple syrup. Drizzle over the salad and toss well. Serve immediately.