Spinach Salad with Oranges, Dried Cherries, and Candied Pecans

There’s something about the vibrant colors and contrasting textures of a well-composed salad that just sings to me. I remember one Thanksgiving, tasked with bringing a dish to a potluck, feeling uninspired by the usual heavy sides. Scanning the produce aisle, bright oranges caught my eye, and suddenly an idea sparked. The sweetness of citrus, the chewiness of dried cherries, the crunch of candied pecans, all dancing together on a bed of fresh spinach – it was a revelation! That salad was the star of the show, a refreshing counterpoint to the richness of the holiday meal, and it’s been a family favorite ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6
• Dietary Type: Gluten-Free

Ingredients

• 1 cup candied pecans (such as those from Trader Joe’s) or 1 cup spicy candied pecans (such as those from Trader Joe’s)
• 4 navel oranges
• 1 shallot, chopped (about 2 Tbs)
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 (9 ounce) bag Baby Spinach
• ½ cup dried cherries
• ½ cup crumbled goat cheese (optional)

Equipment Needed

• Large salad bowl
• Small bowl
• Whisk
• Sharp knife
• Cutting board

Instructions

1. Begin by preparing the oranges. Using a sharp knife, carefully cut off the top and bottom of each orange. Stand the orange upright and, following the curve of the fruit, cut away the peel and the white pith. Make sure to remove all the white pith, as it can be bitter.
2. Hold each peeled orange over a small bowl to catch the juices. Cut between the membranes to release the orange segments into the bowl. This technique is called “supreming” the orange.
3. In the same bowl with the orange segments and juices, add the chopped shallot. The orange juice will help mellow the sharpness of the shallot.
4. Add the balsamic vinegar to the bowl with the orange segments and shallots.
5. Whisk in the olive oil until the dressing is emulsified. Season the dressing with salt and pepper to taste. Be sure to taste the dressing and adjust the seasoning as needed.
6. In a large salad bowl, place the baby spinach, orange segments, and dried cherries.
7. Pour the dressing over the salad.
8. Gently toss the salad to ensure that the spinach, oranges, and cherries are evenly coated with the dressing. Be careful not to over-toss the salad, as this can bruise the spinach.
9. Break apart the candied pecans into smaller pieces and add them to the salad.
10. If desired, sprinkle the crumbled goat cheese on top of the salad.
11. Serve immediately.

Expert Tips & Tricks

• Make-Ahead Tip: The dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The orange segments can also be prepared a day ahead. Wait to combine the salad until just before serving to prevent the spinach from wilting.
• Pecan Perfection: If you can’t find candied pecans at Trader Joe’s, you can easily make your own. There are many recipes available online, or you can simply toss pecan halves with a little melted butter, brown sugar, and a pinch of salt, then bake at 350°F (175°C) for 8-10 minutes, or until golden brown and caramelized.
• Citrus Variety: Feel free to experiment with different types of citrus. Blood oranges or tangerines would be delicious alternatives to navel oranges.
• Shallot Substitute: If you don’t have shallots, you can substitute with a finely minced red onion. However, red onion has a stronger flavor, so you may want to soak it in cold water for 10 minutes to mellow it out before adding it to the dressing.
• Balancing the Flavors: The key to a great salad is balancing the flavors. If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup. If you like a tangier dressing, add a squeeze of lemon juice.
• Goat Cheese Alternative: If you’re not a fan of goat cheese, feta cheese or crumbled blue cheese would also be delicious in this salad. For a dairy-free option, omit the cheese altogether or use a dairy-free cheese alternative.

Serving & Storage Suggestions

This spinach salad is best served immediately after assembling to ensure the spinach remains crisp and the pecans retain their crunch. If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to 24 hours, but the spinach may wilt slightly. The dressing can be stored separately in the refrigerator for up to 2 days. I don’t recommend freezing this salad as the spinach and oranges will become mushy.

This salad makes a beautiful side dish for grilled chicken, fish, or pork. It’s also a great addition to a holiday meal or potluck. Consider pairing it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	102.4 kcal	N/A
Calories from Fat	43 g	42%
Total Fat	4.8 g	7%
Saturated Fat	0.7 g	3%
Cholesterol	0 mg	0%
Sodium	36.3 mg	1%
Total Carbohydrate	14.7 g	4%
Dietary Fiber	3 g	11%
Sugars	8.9 g	N/A
Protein	2.2 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: Omit the goat cheese or substitute with a plant-based feta alternative. Ensure your candied pecans are made without honey.
• Different Nuts: If you don’t have pecans, walnuts or almonds would also be delicious in this salad. Toast them lightly before adding them to the salad to enhance their flavor.
• Seasonal Fruit: In the summer, try adding fresh berries or peaches to this salad. In the fall, you could add roasted butternut squash or apples.
• Dressing Variations: Experiment with different types of vinegar, such as apple cider vinegar or champagne vinegar. You could also add a touch of Dijon mustard to the dressing for a bit of zing.
• Add Protein: To make this salad a more substantial meal, add grilled chicken, shrimp, or tofu.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: While it’s best served immediately, you can prep the individual components (dressing, orange segments) ahead of time and assemble just before serving to prevent wilting.

Q: Can I use different types of greens?
A: Absolutely! While baby spinach is a classic choice, other options like mixed greens, romaine lettuce, or even kale would work well.

Q: What can I use instead of dried cherries?
A: Dried cranberries, raisins, or even chopped dates would be suitable substitutes for dried cherries.

Q: Are candied pecans necessary, or can I use plain pecans?
A: While you can use plain pecans, the candied pecans add a delightful sweetness and crunch that complements the other ingredients. Consider adding a touch of honey or maple syrup if using plain pecans.

Q: Can I use bottled balsamic vinaigrette instead of making my own dressing?
A: Yes, you can substitute with a good-quality bottled balsamic vinaigrette. However, making your own allows you to customize the flavors to your liking.

Final Thoughts

I truly believe that a great salad is more than just a collection of ingredients; it’s an experience. The combination of flavors, textures, and colors in this Spinach Salad with Oranges, Dried Cherries, and Candied Pecans is simply irresistible. I encourage you to give this recipe a try and make it your own. Don’t be afraid to experiment with different ingredients and variations to create a salad that perfectly suits your taste. And if you do, please share your feedback – I’d love to hear what you think! This salad is fantastic on its own, but try pairing it with a glass of chilled rosé or a light white wine for a truly delightful meal. Happy cooking!