Today is a salad day. Summer is for salads and do I have a good one for you. This pineapple spinach salad works great as a side or main dish salad. I think you could add some shrimp or chicken in there to make it more hearty. I have served it as a side for dinner, but also enjoyed it just for my lunch.
This is also so simple to make and doesn’t require a lot of ingredients. You need spinach, feta and fresh pineapple. It also includes some pecans cook in just a few minutes with butter and sugar resulting in the perfectly sugared pecans to add into the salad. Then it all gets dressed with a simple and light vinaigrette. It’s just enough to coat this pineapple spinach salad with and give it the perfect flavor to go along with all of the other ingredients.
- 2 cloves minced garlic
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/8 to 1/4 tsp dry mustard
- Candied Pecans
- 2 Tbsp butter
- 1 cup pecan pieces
- 2 Tbsp brown sugar
- For the salad
- 1 fresh pineapple, diced into bite sized pieces
- 10–13 oz baby spinach
- 6 oz crumbled feta cheese
- In a jar or blender bottle, add the dressing ingredients. Shake to combine and set aside.
- In a medium skillet, melt the butter. Add in the pecans and stir to coat. Add in the brown sugar, stir to coat. Cook for 2-5 minutes until pecans are well coated with the sugar. Line a cook sheet with parchment and pour out pecans to cool.
- In a bowl, add the pineapple, spinach, cheese, and cooled pecans. Drizzle with half the dressing. Toss to coat. add more dressing as needed. Serves 6-8 as a side salad.
Recipe adapted from The Food Charlatan.