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Easy spinach salad with candied pecans, bell pepper, celery, carrots, and dried cranberries. Top it with a drizzling of balsamic vinaigrette.
Put it in a packed lunch with a vegan tuna salad sandwich or slab of easy baked tofu. Have it as a main course with some grilled garlic bread.
For many people, when they think of “vegan meals,” salads are the first things that come to mind. Lots of fresh produce + a simple vinaigrette is a straightforward and easy vegan meal.
Now, obviously, vegans eat much more than that – there are plenty of plant-based recipes for things like vegan BBQ sandwiches, vegan banh mi, vegetable pot pies, and vegan fried ravioli…
But you know what? I do eat salad quite a lot.
Kale, romaine, and green leaf lettuce make wonderful bases. But when I want to reach for something really convenient, it doesn’t get easier than baby spinach.
Bagged baby spinach just requires a quick rinse, no chopping necessary. That makes it really handy for packed lunches, side dishes, and weeknight meals.
What do you put in a spinach salad?
Spinach salads are wide open when it comes to favorite ingredients. They go well with so many things!
For today’s recipe I used:
- Bagged baby spinach leaves
- Yellow bell pepper (Red or orange would be good too!)
- Chopped carrots
- Chopped celery
- Dried cranberries (Raisins would also work!)
- Candied pecans
Here are some other toppings that would be delicious:
- Cherry tomatoes
- Green onions
- Cucumbers
- Radishes
- Sliced mushrooms
- Broccoli
- Cauliflower
- Apple
- Strawberries
- Roasted chickpeas
- Avocado
- Jarred artichoke hearts
Get nutty!
The slightly sweet nuttiness of candied pecans add a lot to this dish – especially the sugary crunch on the edges.
It’s not hard to make your own candied pecans. I regularly make them at Thanksgiving for my fall salad with roasted apples.
However, when I really want to simplify things, you can’t beat the ease of store-bought candied pecans. Trader Joe’s sells them by the bag in their nut area. And they’re very handy for throwing into a salad or snacking on their own.
As an added bonus, pecans have some surprising health benefits!
Dress the salad just before serving
This balsamic vinaigrette is super simple with extra virgin olive oil, balsamic vinegar, mustard, maple syrup, and salt. It’s a light, springy dressing that elevates the flavors already in the salad, but doesn’t overpower.
Plus, it only requires dirtying one bowl. There’s no cleaning the blender after you’re done, which is a plus on busy days.
Spinach is prone to wilting if it gets too wet. So I definitely recommend waiting to toss it with balsamic vinaigrette until just before serving.
As long as you dress it at the last minute, all of the vegetables I used in this salad hold up well over a few days in the refrigerator. So it’s a good one to make on Sunday and then have for lunch during the week, or as a convenient side dish on those nights when you just can’t be bothered to cook.
What to eat with a spinach salad?
Easy spinach salad makes for a nice light lunch with artichoke crostini or a tomato bruschetta appetizer.
It pairs well with soups like creamy vegan tomato soup or soothing vegan potsticker soup.
It’s terrific alongside a vegan egg salad sandwich. It also dresses up nicely with vegan eggplant parmesan.
Easy spinach salad with pecans
Ingredients
For easy spinach salad
- 1 celery stalk sliced
- 1 carrot chopped
- 1/2 yellow, red, or orange bell pepper chopped
- 3 cups baby spinach
- Heaping 1/4 cup candied pecans store-bought or homemade
- 2 Tablespoons dried cranberries or raisins
For balsamic vinaigrette
- 1/4 cup extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1/4 teaspoon stoneground mustard
- 1/2 teaspoon maple syrup
- Pinch salt
Instructions
To make easy spinach salad
- Toss celery, carrots, bell pepper, spinach, pecans, and dried cranberries or raisins in a large bowl. Drizzle balsamic vinaigrette to taste over salad to taste and toss for even distribution of dressing. Or serve in individual bowls with balsamic vinaigrette on the side, so that guests can top their own just before eating.
To make balsamic vinaigrette
- Put the extra virgin olive oil, balsamic vinegar, stoneground mustard, maple syrup, and salt into a bowl. Whisk with a fork or whisk until it has a thick viscosity. Serve right away or refrigerate for later use in a covered container. If the oil separates from the vinegar, just give it a good shake.
Dianne says
I eat a lot of salads, too, but I don’t like to tell people that I do, because I don’t want to seem like a cliche! This salad looks so good! I’m going to have to look for those candied pecans the next time I’m at Trader Joe’s.
Cadry says
Thanks, Dianne! I think you’re really going to love those candied pecans. They’re so delicious in salads, and I bet they’d be great in a vegan chicken salad-style sandwich too.
Karly says
Love! I needed a new salad idea. Making this tomorrow!
Cadry says
Terrific! I hope you enjoy it as much as I do, Karly.