Autumn Spinach Pecan Salad

Just because summer's over doesn't mean you can't still enjoy a light and delicious salad.


  • 3 tablespoon olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon raw honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 Granny Smith apple, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 2-3 cups fresh baby spinach
  • 1/2 cup raw pecans


  1. Heat a pan over medium-high heat until hot. Add the pecans, and start tossing frequently to avoid burning. Once they begin to look darker and smell toasted, remove from heat and let cool.
  2. In a small mixing bowl, whisk together the olive oil, vinegar, Dijon, sugar, honey, sea salt and pepper until emulsified.
  3. Add all ingredients minus the dressing to a large bowl and toss with dressing until evenly coated.