This Spinach Salad keeps it simple with tender baby spinach, crisp apples, and maple-glazed pecans, all tossed in a zippy balsamic vinaigrette.This is a classic goes-with-anything salad recipe to serve as a easy side dish or a quick lunch.Email Me the Recipe! Please enable JavaScript in your browser to complete this form.Email Address *OptionsSave to my free Well Plated recipe boxHidden Username Field Email Hidden Recipe Go From time to time, we'll send you Well Plated emails.

You can unsubscribe anytime.Have an account? Log In.The spinach salad I can’t stop making.

I cannot take credit for this spinach salad recipe.Instead, you can direct your applause and accolades (seriously, it’s that good) to my sister Elaine, who made this for lunch when I visited.  This salad was so delicious, I immediately grabbed the recipe from her.When she made it, she left out the red onion, but I think it adds a nice bite.

I’ll leave it up to you! The other revelation? Making candied pecans is SO easy! I didn’t realize it wasn’t a big process (because the last thing we want when making a salad is a big process) and those extra few minutes are 100% worth it.Lately when I make this, I do double the candied pecans and then save the extras for salads, Yogurt Parfaits and snacking throughout the week! Let’s break down what makes this salad a big win: The Perfect Balance of Textures.I think texture is equal to flavor when it

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