Apple Pecan Feta Spinach Salad

Serves: 6

You can never have too many salad recipes so here is yet another one to add to your rotation! I love the fall flavors in this salad and how easy it is to throw together (quite literally).

Dovetaiing Tip: Toast an additional 1 cup of pecans to use in meal 3 Broccoli Apple Salad instead of the walnuts.

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10 ounces baby spinach
3 small gala apples or 2 medium , cored and thinly sliced
1 cup pecans , toasted
4 ounces feta cheese , crumbled (don't use the pre-crumbled stuff)
1/2 cup dried cranberries
12 ounces bacon , cooked and crumbled (optional)
1/2 small red onion , sliced into thin strips (optional)
For The Dressing
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
2 teaspoons dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.

In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.

For the dressing:

Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).

Recipe source: inspired by

Southern Living


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