Spinach Salad With Pecans And Sun Dried Tomato Recipe

A restaurant-inspired spinach salad recipe! This vibrant and flavorful salad features tender spinach, crunchy candied pecans, and tangy sun-dried tomatoes. It's quick, easy, and perfect for a light lunch or dinner. My favorite! Elevate your salad game with this irresistible recipe.

Prep Time 15 mins
Cook Time 20 mins
Calories 137.6 kcal
Protein 6g
Rating 4.8 (4 Reviews)
Spinach Salad With Pecans And Sun Dried Tomato 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spinach Salad With Pecans And Sun Dried Tomato

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How to Make Spinach Salad With Pecans And Sun Dried Tomato

  1. Preheat oven to 350°F (175°C). Toss 1/2 cup pecan halves with 1 tablespoon olive oil, 1 tablespoon brown sugar, and a pinch of salt. Spread on a baking sheet and roast for 8-10 minutes, or until fragrant and lightly toasted. Set aside to cool.
  2. While pecans are roasting, prepare the vinaigrette: In a small bowl, whisk together 2 tablespoons red wine vinegar, 4 tablespoons raspberry olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust to taste.
  3. In a large bowl, combine 5 ounces baby spinach, 1/4 cup chopped sun-dried tomatoes (oil-packed, drained), and the cooled candied pecans.
  4. Add 1 cup sauteed mushrooms (optional, see note below).
  5. Pour the vinaigrette over the salad and gently toss to coat.
  6. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

13g

Fat

5g

Carbs

2g