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Michelle Underwood

Spinach Pecan Salad with Maple Dijon Balsamic Dressing

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.
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Servings: 8 servings
Course: Salad
Ingredients Method

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

Method
 

  1. 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.)
  2. Place spinach in a large bowl and top with sliced parmesan and cooled pecans.
Dressing
  1. To prepare the dressing, mix together olive oil, balsamic, Dijon and maple syrup. Drizzle over the salad and toss well. Serve immediately.