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 tbsp maple syrup
- ½ tsp 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
Poppy seed dressing
- ½ cup raw cashews, soaked in advance*
- ¼ cup filtered water
- 2 tbsp white distilled vinegar
- ½ large juicy lemon, juiced
- 1 tbsp + 1 tsp maple syrup
- 2 tbsp raw diced red onion
- ½ tsp fine salt
- ¼ tsp dry mustard
- 1 tbsp poppy seeds (add after first blend)
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.