1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Spinach, apple and pecan salad

  • 0:20 Prep
  • 0:05 Cook
  • 6 Servings


  • 1/2 cup pecans
  • 1 tablespoon lemon juice
  • 2 stalks celery, finely sliced diagonally
  • 75g spinach leaves
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon wholegrain mustard
  • 2 royal gala or red delicious apples


  • 1
    Preheat oven to 180°C or 160°C fan-forced. Spread pecans on an oven tray, and roast for 4-5 mins, until fragrant and lightly toasted. Transfer to a plate to cool.
  • 2
    Quarter apples and remove cores. Cut lengthways into thin slices. Toss with lemon juice. Combine apple, celery and spinach in a large bowl.
  • 3
    Place vinegar, oil and mustard into a small screwtop jar. Shake to combine. Pour over salad and toss to coat. Add pecans and serve immediately.

Source: taste.com.au


Please enter your comment!
Please enter your name here