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 follow is to use leafy greens, a crunchy veggie, a sweet fruit, nuts (or seeds) and a creamy plant-based cheese. The combinations are endless!
Ingredients
The poppy seed dressing I highly recommend here is made by blending soaked cashews, white distilled vinegar, fresh lemon juice, maple syrup, red onion, salt, dry mustard and poppy seeds. It's ready in 5 minutes!
How to Make this Spinach Arugula Salad
1. Candy the pecans.
2. Toss the salad.
3. Drizzle with the dressing. Done!
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 they 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.
Easy Substitutions
- 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 or this 3-ingredient vegan honey mustard. I also love this simple vinaigrette which I make every week as part of my meal prep and that goes with everything.
Spinach Arugula Salad with Candied Pecans and Apples
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegan
Description
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!
Ingredients
Candied Pecans:
- ½ cup raw pecans
- 1 tablespoon maple syrup
- ½ teaspoon salt
Salad:
- 2 cups arugula (~3.5 ounces)
- 2 cups baby spinach (~3.5 ounces)
- ¼ cup thinly sliced red onions
- ½ small red apple, thinly sliced (honeycrisp)
- ½ small green apple, thinly sliced (Granny Smith)
- ½ cup crumbled vegan feta cheese
Dressing of choice: I highly recommend this 5-minute poppy seed dressing.
Instructions
- 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.
- 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.
- Drizzle with the poppy seed dressing (or preferred dressing). Enjoy immediately.
- Prep Time: 10
- Cook Time: 5
- Category: Salad
dana says
Love the flavors here! The pepperiness from the arugula and the sweetness from the pecans go so well together. Definitely making this again.
Elaine Gordon says
I agree! Thanks so much for sharing this with me!
Carmen Boyd says
Can I substitute with a different cheese?
Elaine Gordon says
I would think so! What cheese are you thinking?