Name: Spinach Arugula Salad with Candied Pecans and Apples
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 cup raw pecans; 1 tablespoon maple syrup; 1/2 teaspoon salt; 2 cups arugula (~3.5 ounces); 2 cups baby spinach (~3.5 ounces); 1/4 cup thinly sliced red onions; 1/2 small red apple, thinly sliced (honeycrisp); 1/2 small green apple, thinly sliced (Granny Smith); 1/2 cup crumbled vegan feta cheese; ½ cup raw cashews, soaked in advance*; ¼ cup filtered water; 2 tablespoons white distilled vinegar; ½ large juicy lemon, juiced; 1 tablespoon + 1 teaspoon maple syrup; 2 tablespoons raw diced red onion; ½ teaspoon fine salt; ¼ teaspoon dry mustard; 1 tablespoon poppy seeds (add after first blend)

This refreshingly simple spinach arugula salad comes together in just minutes. The combination of peppery arugula, baby spinach, candied pecans, sweet apples, spicy red onion and vegan feta cheese crumbles creates a perfectly balanced and delicious salad. Toss it with a creamy homemade poppy seed dressing to take it to the next level!

This spinach arugula salad recipe seriously has it all in terms of flavor and texture - sweet, peppery, crunchy, savory, creamy... you name it! The ingredient list is pretty short (only 7 ingredients + the dressing), but each one serves a specific purpose to satisfy all of your cravings, whether you are serving as a side salad or adding plant-based protein to make it a main course.

And while the ingredients below are my favorite combination, this vibrant salad is easily customizable to accommodate any swaps or variations you may have. The basic formula I followed is to use leafy greens, a crunchy veggie, a sweet fruit, nuts (or seeds) and a creamy plant-based cheese. The combinations are endless!

Why You'll Love this Spinach Arugula Salad

Quick and easy recipe using simple, fresh ingredients
So much flavor and texture in each bite
Healthy, light and refreshing
Easy to customize with simple swaps and additions
Keeps well for meal prep
Allergy-friendly - vegan and gluten-free with nut-free option

Ingredients

This simple salad comes together using the following salad ingredients. See the recipe card for quantities and the full recipe.

Fresh arugula
Fresh baby spinach
Red onion
Apples - red and green
Vegan feta cheese
Candied pecans (raw pecans, maple syrup, salt)
Poppy seed dressing (or any dressing of choice) - this homemade salad dressing is made using soaked cashews, white distilled vinegar, fresh lemon juice, maple syrup, red onion, salt, dry mustard and poppy seeds.

How to Make this Spinach Arugula Salad

1. Candy the pecans. Toast raw pecans over low-medium heat in a non-stick skillet for 5 minutes, stirring as needed. Turn off the burner and stir in the maple syrup and sprinkle with salt, tossing well and spreading into an even layer in the pan (or on a parchment lined baking sheet off the skillet) to allow them to cool to room temperature.

2. Toss the salad. Add arugula, spinach, red onion, apples, vegan feta and cooled candied pecans to a large salad bowl or large mixing bowl. Toss to combine then serve into individual salad bowls.

3. Drizzle with the poppy seed dressing. Enjoy immediately.

Recipe Tips

Refrigerate the candied pecans to cool faster. The pecans only take a few minutes to make but will be sticky from the maple syrup until the cool completely and harden. Popping them in the fridge for a few minutes will speed up the cooling process.
Store leftover salad separately from the dressing. The salad itself will remain fresh in an airtight container in the refrigerator for about 2 days. Storing salad that is already dressed will become soggy rather quickly, so it is best to pour the dressing overtop the salad when reserving.

Spinach vs. Arugula - What's the Difference?

Fresh spinach and arugula both serve as wonderful bases for salads but are completely different in terms of taste and texture. Spinach is smooth and flat with a mild taste and somewhat crisp texture when served raw. Arugula, on the other hand, is a leafy green with a crunchy, sturdy texture with a peppery and slightly bitter taste with a hint of spiciness as well.

Both spinach and arugula provide excellent nutritional benefits. Spinach is high in vitamins A and C while also offering folate, manganese, calcium, magnesium and iron. Arugula is high in vitamins C and K as well as calcium, potassium and folate.

Substitutions and Variations

There are so many ways to modify this easy salad recipe depending on what you have on your needs:

Greens - Kale and romaine lettuce are great options in addition to the spinach and arugula, or for a complete swap altogether.
Crunchy veggies - If you aren't a fan of raw onions, shallots are a little milder and would also work. Or opt for bell peppers or sliced cucumber - up to you!
Fruit - While I love the crunch of apple slices, peaches, mangoes or pears each add their own distinctive sweetness to this delicious salad. Pomegranate arils make for a perfect addition as well.
Nuts and seeds - Boost the nutritional content and protein up a bit more by adding sliced almonds, pine nuts, pepitas, sunflower seeds or hemp seeds.
Vegan cheese - Swap out the vegan feta for your choice of plant-based cheese, or leave out altogether and top with avocado slices for additional creaminess.
Dressing - Virtually any dressing works with this recipe. I always opt for homemade dressing over anything from the grocery store. Vary it up by topping with vegan ranch dressing, a 3-ingredient vegan honey mustard or a strawberry balsamic dressing. I also love the simple vinaigrette recipe that is used in my simple side salad recipe. I make that dressing every week as part of my meal prep and it goes with everything.