Autumn Spinach Salad with Pecan Vinaigrette

  • Author: Aggie's Kitchen
  • Category: Salad
  • Method: Stovetop


For the Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 1/3 cup light oil (I use grapeseed oil)
  • 2 teaspoons pure maple syrup
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon coarse salt
  • good pinch fresh ground pepper
  • 1/4 cup Fisher Pecan Halves
For salad:
  • fresh spinach leaves
  • chopped apple
  • chopped pear
  • golden raisins
  • crumbled goat cheese
  • optional additions: sliced red onion, bacon


  1. Combine all ingredients except nuts in a sealed tight jar or container and shake well. Toast nuts in a small skillet over medium heat for about 4-5 minutes. Watch carefully. When nuts are fragrant and toasted, remove from pan and place on cutting board.
  2. Roughly chop pecans then add to vinaigrette while still warm. Serve over your favorite autumn inspired salad greens and fruits.