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    Easy spinach salad with pecans & vinaigrette

    Published: Aug 6, 2018 · Modified: May 15, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Overhead easy spinach salad with balsamic vinaigrette + text.

    This easy spinach salad is loaded with candied pecans, bell pepper, celery, carrots, and dried cranberries.

    Top it with a drizzling of balsamic vinaigrette.

    It’s great as a side dish with a sandwich or as a light lunch with grilled garlic bread. Vegan & gluten free.

    Overhead spinach salad with candied pecans & balsamic dressing.

    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

    More topping ideas:

    • Cherry tomatoes
    • Green onions
    • Cucumbers
    • Radishes
    • Sliced mushrooms
    • Broccoli
    • Cauliflower
    • Apple
    • Strawberries
    • Roasted chickpeas
    • Avocado
    • Jarred artichoke hearts

    Close-up salad greens, candied pecans, carrots, and bell pepper.

    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.

    They’re very handy for throwing into a salad or snacking on their own.

    As an added bonus, pecans have some surprising health benefits!

    Salad in white bowl with balsamic vinaigrette.

    Dress the salad just before serving

    My favorite homemade balsamic vinaigrette dressing 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.

    Overhead salad with balsamic vinaigrette & spoon.

    Close up easy spinach salad in black bowl.

    Easy spinach salad with pecans

    This healthy dish makes for a quick lunch or simple side. Slightly sweet pecans and tart cranberries give the salad tartness and crunch.
    5 from 3 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American, Vegan
    Keyword: easy side dish, side salad
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 people
    Calories: 205kcal
    Author: Cadry Nelson

    Ingredients

    • 1 celery stalk sliced
    • 1 carrot chopped
    • ½ yellow, red, or orange bell pepper chopped
    • 3 cups baby spinach
    • Heaping ¼ cup candied pecans store-bought or homemade
    • 2 Tablespoons dried cranberries or raisins
    • 1 batch balsamic vinaigrette dressing

    Instructions

    • Toss celery, carrots, bell pepper, spinach, pecans, and dried cranberries (or raisins) in a large bowl.
    • Drizzle balsamic vinaigrette dressing to taste over salad to taste. 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.

    Notes

    Most likely, you'll have balsamic vinaigrette dressing left over. It will probably be about double what you need, but it's better to have more than you need than not enough. Save it for future salads.
    If you'd prefer, you can use store-bought balsamic vinaigrette instead of homemade.

    Nutrition

    Calories: 205kcal | Carbohydrates: 14g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Sodium: 63mg | Potassium: 214mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5125IU | Vitamin C: 26.2mg | Calcium: 32mg | Iron: 0.9mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Dianne

      August 06, 2018 at 11:42 am

      5 stars
      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.

      Reply
      • Cadry

        August 07, 2018 at 8:52 am

        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.

        Reply
    2. Karly

      August 08, 2018 at 1:07 pm

      Love! I needed a new salad idea. Making this tomorrow!

      Reply
      • Cadry

        August 08, 2018 at 3:30 pm

        Terrific! I hope you enjoy it as much as I do, Karly.

        Reply
    3. Shirley

      March 03, 2022 at 11:14 am

      5 stars
      This was an absolutely delicious salad! I added a green onion and made cinnamon/sugar toasted walnuts instead, because I didn’t have pecans. Thank you so much- my husband and I were crazy over it!

      Reply
      • Cadry Nelson

        March 05, 2022 at 4:07 pm

        I’m so glad you and your husband enjoyed the salad, Shirley! What a good idea to use walnuts instead of pecans. That sounds wonderful!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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    • Vegan eggs Benedict (for an amazing brunch!)
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    • Balsamic vinaigrette dressing (Just 5 ingredients!)
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    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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