Spinach and Orange Salad with Pecans Recipe

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Marilyn Schmidt Modified: March 25, 2022
Spinach and Orange Salad with Pecans Recipe

How To Make Spinach and Orange Salad with Pecans

Toss an easy and refreshing spinach and orange salad that’s made with a tangy dressing and mixed with crunchy roasted pecans for a nutty, citrusy bite.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 2cupspecan halves
  • 2tbspunsalted butter,melted
  • 1tbsphoney
  • 2tbspparmesan cheese,freshly grated
  • salt and freshly ground pepper
  • 3tbspfresh lemon juice
  • 2tbspshallots,minced
  • 1tbspdijon mustard
  • 6tbspextra virgin olive oil
  • 4medium oranges,navel or blood
  • 1lbbaby spinach
  • 1cupsicilian green olives,pitted and chopped


  1. Preheat the oven to 375 degrees F.

  2. Toast the pecans on a baking sheet for 5 minutes. Transfer the nuts to a bowl, toss with the butter, honey, Parmesan, and a generous pinch each of salt and pepper, then spread on the sheet and bake for 4 minutes, or until golden. Let cool.

  3. In a small bowl, whisk the lemon juice with the shallots and mustard. Whisk in the oil and season with salt and pepper.

  4. With a sharp knife, peel the oranges, removing all of the bitter white pith. Halve the oranges lengthwise, then slice crosswise ¼-inch thick.

  5. In a large bowl, toss the spinach with the dressing, olives, pecans, and oranges and serve at once. Enjoy!


  • Calories: 249.54kcal
  • Fat: 22.74g
  • Saturated Fat: 3.66g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 13.45g
  • Polyunsaturated Fat: 4.58g
  • Carbohydrates: 11.53g
  • Fiber: 4.01g
  • Sugar: 6.64g
  • Protein: 3.83g
  • Cholesterol: 6.14mg
  • Sodium: 296.59mg
  • Calcium: 94.12mg
  • Potassium: 381.33mg
  • Iron: 1.67mg
  • Vitamin A: 204.14µg
  • Vitamin C: 35.66mg
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