Why You’ll Love This Recipe

This salad is bright, zesty, and full of flavor. The pineapple adds a refreshing sweetness that balances perfectly with the earthy spinach and the creamy feta. The candied pecans bring a satisfying crunch and a sweet touch to the mix. Plus, the homemade dressing ties everything together with a subtle tanginess. It’s a quick and easy dish that’s perfect for any occasion, from casual weeknight dinners to summer barbecues.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dressing:

2 cloves garlic, minced
⅓ cup olive oil
⅓ cup apple cider vinegar (or lemon juice, if preferred)
1 tablespoon sugar
½ teaspoon salt
Pepper to taste
⅛ to ¼ teaspoon dry mustard (optional, taste first)

For the Pecans:

2 tablespoons butter
1 cup pecan halves
2 tablespoons brown sugar

For the Salad:

10-13 ounces spinach
1 pineapple, chopped into bite-size pieces
6 ounces feta cheese

Directions

Make the dressing: Combine all the dressing ingredients (garlic, olive oil, apple cider vinegar, sugar, salt, pepper, and dry mustard, if using) in a mason jar or tupperware. Seal and shake vigorously until everything is well combined. Set aside.
Candy the pecans: In a small pan, melt the butter over medium-high heat. Once the butter is hot, add the pecans and stir to coat. Sprinkle the brown sugar over the pecans and stir again. Continue to cook for 2-5 minutes, stirring occasionally, until the sugar starts to caramelize. Remove the pecans from the pan and place them on a wax paper-lined cookie sheet to cool.
Prepare the salad: In a large bowl, add the spinach, pineapple, and feta cheese. Toss gently to combine.
Assemble the salad: Sprinkle the cooled candied pecans on top of the salad. Serve with the dressing on the side, and drizzle it over the salad just before serving. You may not need to use all of the dressing, depending on your preference.

Servings and Timing

Servings: This recipe makes 5 servings.
Prep time: 5 minutes
Cook time: 2 minutes
Total time: 7 minutes

Variations

Add more greens: If you want a more traditional salad, feel free to add more spinach or mix in some arugula or mixed greens.
Nut substitutions: If you don’t have pecans, walnuts or almonds make a great substitute for the candied nuts.
Vegan option: To make this salad vegan, substitute the feta with a dairy-free cheese or simply omit it for a light, refreshing salad.
Add protein: Make this salad a full meal by adding grilled chicken, shrimp, or tofu for a boost of protein.

Storage/Reheating

Storage: If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad will last for about 1 day, while the dressing will stay good for up to 1 week.
Reheating: This salad is best served fresh, so avoid reheating. If you have leftover pecans, they can be stored in a sealed container at room temperature for up to a week.

FAQs

1. Can I use canned pineapple for this salad?

Fresh pineapple works best for this salad, but if you’re in a pinch, canned pineapple can be used. Just make sure to drain it well to avoid excess moisture.

2. Can I prepare this salad in advance?

You can prep most of the ingredients ahead of time (like chopping the pineapple, making the dressing, and candying the pecans), but it’s best to toss everything together just before serving to maintain the freshness of the spinach.

3. How can I make this salad spicier?

If you like a little heat, try adding some sliced jalapeños or a dash of red pepper flakes to the dressing or directly onto the salad.

4. Can I use pre-candied pecans?

Yes! If you don’t want to make candied pecans from scratch, store-bought versions will work just as well.

5. How do I make the dressing thicker?

If you prefer a thicker dressing, you can add a little more olive oil or a small amount of Dijon mustard for added thickness and tang.

6. Can I use a different type of cheese?

Yes! While feta adds a nice creamy texture, goat cheese or crumbled blue cheese would also be great alternatives for a different flavor.

7. Can I use a different type of vinegar?

Apple cider vinegar works wonderfully for this salad, but you can also try lemon juice for a citrusy twist.

8. Can I make this salad with a different fruit?

While pineapple gives the salad a tropical twist, other fruits like strawberries, mangoes, or oranges could also work well in place of pineapple.

9. Can I serve this salad with a protein?

Yes, this salad pairs wonderfully with grilled chicken, shrimp, or even a hard-boiled egg for extra protein.

10. How can I make this salad less sweet?

If you prefer less sweetness, you can reduce the sugar in the dressing or skip the candied pecans and use plain toasted nuts instead.

Conclusion

This Pineapple Spinach Salad is a fresh and vibrant twist on the classic spinach salad, combining the sweetness of pineapple, the savory flavor of feta, and the crunch of candied pecans. The homemade dressing ties everything together, adding just the right balance of tang and richness. Whether for a summer gathering, a light lunch, or a festive dinner, this salad is sure to impress your guests and become a favorite in your recipe collection!

Pineapple Spinach Salad

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This Pineapple Spinach Salad is a refreshing and vibrant twist on the classic spinach salad, featuring the sweetness of pineapple, savory feta cheese, and crunchy candied pecans. The homemade dressing adds a tangy finish, making it the perfect dish for any occasion.

Author: Amy
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Yield: 5 servings
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Instructions

Make the dressing: Combine garlic, olive oil, apple cider vinegar, sugar, salt, pepper, and dry mustard (if using) in a mason jar or tupperware. Seal and shake until well combined. Set aside.
Candy the pecans: In a pan, melt butter over medium-high heat. Add pecans, stir to coat, and sprinkle brown sugar over them. Cook for 2-5 minutes until the sugar starts to caramelize. Place on a wax paper-lined sheet to cool.
Prepare the salad: In a large bowl, add spinach, pineapple, and feta cheese. Toss gently to combine.
Assemble the salad: Sprinkle cooled candied pecans over the salad. Serve with dressing on the side, drizzling it over the salad just before serving.