Spinach and Pecan Salad with Lemon Vinaigrette
Melanie Ng

Spinach and Pecan Salad with Lemon Vinaigrette

You will be pleasantly surprised how bright and clean a homemade salad dressing can be!


  • 1/2 cup pecan halves
  • 1 (6 ounce) package fresh baby spinach
  • 4 radishes, stems removed
  • 1 cup chopped fresh tomatoes or halved cherry tomatoes
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vegan Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil


  1. Preheat oven to 350°F. Place pecans on a baking pan and cook for 8 minutes in the oven. Allow to cool.
  2. Divide spinach evenly among six plates. Cut radishes into fourths or slice thinly and arrange on top of spinach. Top with tomatoes and pecans.
  3. In a measuring cup, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in olive oil. Drizzle dressing over each salad.
  4. Enjoy!


  • Baby spinach is simply young spinach. It’s more tender than regular spinach and doesn’t require the stems to be removed.
  • Toasting almost every kind of nut intensifies the flavor. Toast big batches of pecans and then freeze for later.
  • The salad dressing comes together in a snap in the blender or a food processor. Dijon mustard holds the olive oil and lemon juice together so they do not separate quickly.
  • Lemon juice brightens up this dish so that less salt is needed.
Nutrition facts panel for spinach and pecan salad with lemon vinaigrette