This Thanksgiving Spinach Salad does the perfect job of balancing a healthy salad with flavorful and tasty ingredients. This can easily be served as a main dish during the holidays or as a simple side dish for all to enjoy as well.
Check out my entire collection of Thanksgiving Recipes as you create your holiday menu!
The best part about this salad recipe is that it will remind you of the holiday season! The pecans, spinach, and honey do a perfect job of blending together to make a perfect bite every time.
If you’re looking for a lighter option for dinner for the Thanksgiving holiday, you can’t pass up this easy salad recipe.
Ingredients Needed
- ¾ cup pecans
- 2 Tbsp. pure maple syrup
- ¼ tsp. salt
- 8 slices bacon
- ⅓ cup balsamic vinaigrette
- ⅓ cup olive oil
- 2 Tbsp. raw honey
- 10 oz. baby spinach
- 2 apples, cored and diced
- ½ cup dried cranberries
- ½ cup pomegranate seeds
- 8 oz. swiss cheese – cubed
How to make Thanksgiving Spinach Salad
- Preheat the oven to 375 F. Toss the pecans in a bowl with the maple syrup and salt until fully covered.
- Place the pecans onto a lined baking sheet in a single layer. Bake for 7-10 minutes, then remove and let cool.
- Increase the oven temperature to 425 degrees F. Lay the bacon strips onto the lined baking sheet and bake for 10-12 minutes or until cooked through. Remove and drain on a paper towel-lined plate. Let cool, then crumble.
- In a small bowl, mix together the balsamic vinaigrette, olive oil, and raw honey. Whisk to combine.
- To prepare the salad, add the spinach to a large salad bowl. Then add in all of the remaining ingredients. Drizzle with the dressing and toss to combine. Serve immediately.
Recipe FAQs and Notes
Can you other types of notes for this salad recipe?
You can. Walnuts would be great as well for this salad recipe. I love raw cashews, too!
What other greens can you add besides spinach?
Some people aren’t a fan of just adding spinach to their salads so you can easily use a salad blend or mixture in addition to the spinach. It’s totally up to you.
How do you know if you’ve overcooked pecans?
Toasting pecans doesn’t have to be hard but it is a process that you have to pay attention to. Just stay close and use your nose to smell them as they cook. They should turn a little bit darker but not a ton.
Recommended kitchen resources for this recipe
Wanderlust and Wellness participates in the Amazon affiliate program. Please see my affiliate disclaimer. As an Amazon Associate, I earn from qualifying purchases.
Shop my favorite picks for Thanksgiving Dinner!
Enjoy these other salad recipes
- Apple Cranberry Thanksgiving Spinach Salad
- Tangy Brussel Sprout Salad
- Gluten-Free Marinated Tomato Salad
Thanksgiving Spinach Salad Recipe
Thanksgiving Spinach Salad
This Thanksgiving Spinach Salad does the perfect job of balancing a healthy salad with flavorful and tasty ingredients. This can easily be served as a main dish during the holidays or as a simple side dish for all to enjoy as well.
Ingredients
- ¾ cup pecans
- 2 Tbsp. pure maple syrup
- ¼ tsp. salt
- 8 slices bacon
- ⅓ cup balsamic vinaigrette
- ⅓ cup olive oil
- 2 Tbsp. raw honey
- 10 oz. baby spinach
- 2 apples, cored and diced
- ½ cup dried cranberries
- ½ cup pomegranate seeds
- 8 oz. swiss cheese - cubed
Instructions
- Preheat the oven to 375 F. Toss the pecans in a bowl with the maple syrup and salt until fully covered.
- Place the pecans onto a lined baking sheet in a single layer. Bake for 7-10 minutes, then remove and let cool.
- Increase the oven temperature to 425 degrees F. Lay the bacon strips onto the lined baking sheet and bake for 10-12 minutes or until cooked through. Remove and drain on a paper towel-lined plate. Let cool, then crumble.
- In a small bowl, mix together the balsamic vinaigrette, olive oil, and raw honey. Whisk to combine.
- To prepare the salad, add the spinach to a large salad bowl. Then add in all of the remaining ingredients. Drizzle with the dressing and toss to combine. Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 580Total Fat: 42gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 50mgSodium: 595mgCarbohydrates: 38gFiber: 5gSugar: 30gProtein: 18g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician ,or other medical professionals.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
I love this! I’d like to include some lighter fare with our Thanksgiving dinner, but I still want it to be seasonally appropriate and festive. This fills the bill!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
Now that looks like health on a plate!! My kind of eating! Thanks for sharing 😊
This looks and sounds so yummy! Perfect for Thanksgiving! Thank you for sharing it on Farmhouse Friday. We are featuring it tomorrow. Hope you link up again. Pinned!
Yum!! Toasted pecans I can almost smell them! I love this salad recipe.., all my favorites in one place. Come link up to my party https://karinskottage.com/2021/10/karins-kottage-linky-party-fun-halloween-ideas.html
Karin