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Spinach, Apple & Pomegranate Salad

Prep Time - 25mins


Candied Pecans

2 tablespoons butter

1 cup (116g) pecan halves

2 tablespoons sugar

1 teaspoon ground cinnamon


1/4 cup (60ml) extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons pure maple syrup

1 teaspoon dijon mustard

salt and pepper to taste

Spinach Salad

8-9 ounces (226g) baby spinach

2 apples, thinly sliced

3/4 cup (110g) pomegranate arils

1/4-1/2 cup (30-60g) feta cheese

candied pecans

Spinach, apple and pomegranate salad


Candied Pecans

Melt butter in a medium skillet over medium to medium low heat.  Add the pecans, sugar, and cinnamon.  Cook, stirring frequently, until the pecans start to toast.  About 3-5 minutes.

Transfer pecans to a piece of parchment paper to cool.  Let cool completely before adding to the salad. 


Whisk together all vinaigrette ingredients until well blended.

Spinach Salad

Toss together all salad ingredients or arrange in a pleasing manner. Serve with the vinaigrette.  

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