Best 3 Autumn Spinach Salad Recipes

Discover the vibrant flavors of autumn with our tantalizing Spinach Salad, a symphony of fresh, seasonal ingredients. This delightful salad features crisp baby spinach as its base, complemented by the earthy sweetness of roasted butternut squash, and the nutty crunch of toasted pecans. Tangy dried cranberries add a burst of tartness, while crumbled goat cheese provides a creamy richness that ties all the elements together. Drizzle the salad with our homemade maple vinaigrette dressing, a perfect balance of sweetness and tang, to elevate its flavors even further. For those seeking a vegan alternative, we offer a delectable Tahini Dressing, a luscious blend of tahini, lemon, garlic, and fresh herbs, creating a creamy and flavorful dressing that complements the salad's ingredients beautifully. Whichever dressing you choose, our Autumn Spinach Salad is a symphony of flavors and textures that will be the star of your next gathering.

Here are our top 3 tried and tested recipes!

AUTUMN SPINACH SALAD RECIPE

Autumn Spinach Salad Recipe image

Autumn Spinach Salad, an easy salad recipe with fresh spinach, pecans, red onion, blue cheese, and a quick vinaigrette sweetened with SPLENDA® No Calorie Sweetener.

Provided by Lisa Huff

Categories Salad

Time 15m

Number Of Ingredients 11

Ingredients

12 ounces fresh baby spinach leaves (washed & dried (about 12 cups))
2 ripe pears (cored & thinly sliced)
1 1/2 cups pecan halves (toasted)
1 cup crumbled blue cheese
1 small red onion (peeled & thinly sliced)
1/2 cup cider vinegar
3 tablespoons SPLENDA® No Calorie Sweetener (granulated)
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

Steps:

In a large serving bowl, toss together spinach, pear slices, pecan halves, blue cheese, and red onion sliced until well combined.
In a separate small mixing bowl, whisk together vinegar, SPLENDA®, mustard, salt, and pepper. Gradually whisk in olive oil until well combined.
Pour desired amount of dressing over salad, and toss to combine. Serve with any remaining dressing.

Nutrition Facts : Calories 476 kcal, Carbohydrate 14 g, Protein 7 g, Fat 46 g, SaturatedFat 8 g, Cholesterol 13 mg, Sodium 372 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

AUTUMN SPINACH SALAD

Autumn Spinach Salad image

For a company-special dish, whip up this simple homemade dressing the night before and toss with autumn salad just before serving. -Greta Igl, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 package (6 ounces) fresh baby spinach
1 medium pear, sliced
1 celery rib, chopped
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
VINAIGRETTE:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 173 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.

THE BEST SPINACH SALAD

The Best Spinach Salad image

Everyone LOVES this salad.

Provided by sweet alice

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

4 slices bacon
¾ pound fresh spinach
2 hard-cooked eggs, sliced
2 tablespoons sweet onion, chopped
2 tablespoons chopped raw almonds
1 tablespoon raw sunflower seeds
½ cup vegetable oil
½ cup ketchup
¼ cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 20.6 g, Cholesterol 115.9 mg, Fat 37 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.9 g, Sodium 1266.7 mg, Sugar 15 g

Tips:

Choose fresh, tender spinach: Look for spinach leaves that are bright green and crisp. Avoid leaves that are wilted or have yellow spots.
Wash spinach thoroughly: Rinse spinach leaves thoroughly under cold water to remove any dirt or debris.
Dry spinach thoroughly: Use a salad spinner or pat spinach leaves dry with a clean kitchen towel to remove excess water.
Use a variety of toppings: To add flavor and texture to your spinach salad, use a variety of toppings such as sliced apples, roasted butternut squash, crumbled bacon, chopped nuts, or dried cranberries.
Make a simple dressing: A simple dressing made with olive oil, vinegar, and a touch of honey or Dijon mustard is a great way to dress your spinach salad.
Serve immediately: Spinach salad is best served immediately after it is made. If you need to make it ahead of time, store the dressing separately and toss the salad just before serving.

Conclusion:

Autumn spinach salad is a delicious and nutritious way to enjoy fresh spinach. With its vibrant colors and flavors, this salad is a perfect addition to any fall meal. By following these tips, you can make a spinach salad that is both delicious and healthy. So next time you're looking for a quick and easy salad, give autumn spinach salad a try!