This recipe draws inspiration from a 1970s spinach salad. It's everything a classy spinach salad should be with contrasting textures and flavors, described as the little black dress of salads suitable for any occasion.
Ingredients
Scale:
Units:
- 2 pc hard boiled eggs OR 1 large crisp tart apple
- 60 g whole pecans
- 1 tbsp soy sauce (or tamari/coconut aminos)
- 1½ tbsp maple syrup or sugar
- 1 tsp smoked paprika
- 2 pinches kosher salt or flaky sea salt
- 1 recipe Best Balsamic Vinaigrette
- 180 g baby spinach leaves (or chopped standard spinach)
- 1 pc shallot
- 75 g feta cheese crumbles (optional)
Instructions
Prepare hard boiled eggs (if using) and chop into bite-sized pieces.
Heat pecans with soy sauce, maple syrup, and smoked paprika in a skillet over medium heat until bubbling; reduce to low and simmer 6-8 minutes, stirring occasionally until liquid evaporates and nuts clump together; transfer to parchment paper, sprinkle with salt, cool.
Prepare the Balsamic Vinaigrette.
Thinly slice shallot; slice apple if using instead of eggs.
Arrange spinach on plates, then top with eggs or apple slices, smoky pecans, shallot, and feta.