Apple Cranberry Spinach Salad with Pecans, Avocados (and Balsamic Vinaigrette Dressing)

This Apple Cranberry Spinach Salad with Pecans, Avocados (and Marzetti® Simply Dressed® Balsamic Vinaigrette Dressing) is so good, you might as well double the recipe when you're making it! The recipe features fresh produce (spinach), combined with fresh fruit, nuts, and dried cranberries.

Course Salad

Cuisine American

Keyword apple spinach salad, cranberry spinach salad

Prep Time 30

Total Time 30

Servings people

Calories 355kcal

Author Julia

Ingredients

8 oz baby spinach about 10 cups of torn leaves
1 Granny Smith apple sliced
1 Gala apple sliced
1 avocado sliced
1 cup pecans halves
2 mandarin oranges whole fresh, peeled; or 1 can of mandarin oranges, drained
½ cup dried cranberries
Marzetti® Simply Dressed® Balsamic Vinaigrette Dressing

Salad Dressing

¼ cup mayo
⅓ cup Balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons honey or more, to taste

US Customary - Metric

Instructions

Chop ¼ cup of pecan halves into smaller bites - set aside.
In a large bowl, combine all salad ingredients except for ¼ cup of chopped pecan halves.
You can use store-bought creamy balsamic dressing of your choice, or make one from scratch using this recipe.
Combine all salad dressing ingredients in a mason jar and whisk to emulsify with a fork. Taste, and add more mayo for more creaminess, if desired. Add more honey for more sweetness, if desired.
Drizzle the salad with the dressing and toss. Sprinkle chopped pecans on top of the salad. Serve immediately.

Nutrition