Easy Gluten-Free Spinach Salad

Pinterest image with text: Spinach salad with pecans in a white bowl with another bowl of salad behind it and pecans on the table

Delicious, simple, and naturally gluten-free, this citrus-based spinach salad is topped with refreshing blueberries, crunchy candied pecans, and a sweet citrus vinaigrette.

Course Salad

Cuisine American

Keyword candied pecans, spinach salad, summer

Prep Time 10

Cook Time 10

Total Time 30

Servings servings

Calories 371kcal

Author Shelby Stover

Equipment

Salad bowl

Ingredients

Candied Pecans

1 tablespoons maple syrup
½ cup pecans
½ tablespoons olive oil for the pecans
⅛ teaspoon sea salt for the pecans

Salad

4 cups fresh spinach
⅛ cup goji berries
½ cup blueberries
1 mini cucumber

Citrus Dressing

1 tablespoon olive oil for the dresing
1.5 tablespoons balsamic vinegar for the dressing
½ tablespoon maple syrup for the dressing
2 tablespoons freshly squeezed orange juice

Instructions

Make The Pecans: Pre-heat the oven to 350 degrees. In a small bowl, toss the pecans in the olive oil, syrup and sea salt. Line them on a piece of parchment paper on a tray.
Bake in the oven for 8 minutes. Remove from the oven and let cool.
Meanwhile, make the salad. Toss the remaining ingredients in a large bowl and portion into two bowls.
Either whisk up the homemade dressing and pour on top. Serve.
Top with the candied pecans.

Video

Notes

Keep prep simple by interchanging items that you have in the fridge:

strawberries work in place of blueberries
any dried fruit will add delicious flavor (not just goji berries)

To make it whole30: use regular toasted pecans and omit the maple syrup in the citrus dressing.

Store the salad: without the dressing in an airtight container in the fridge for up 3 days.

Nutrition