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+ servings
My Darling Vegan
Apple Spinach Salad

This Curry Apple Spinach Salad is the perfect fall salad. A mixture of spinach and arugula tossed with apples, pecans, and curry vinaigrette dressing.

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Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Course: Salad
Cuisine: Vegan, Gluten-Free
Servings: 6 people
Calories: 230 kcal
Author: Sarah McMinn
  • 2 cups loosely packed spinach
  • 2 cups loosely packed arugula
  • 1 cup pecans
  • 1 large granny smith apple, thinly sliced
  • 1/4 cup red onion, thinly slice
  • 1/4 cup olive oil
  • 2 tbsp water
  • 2 tbsp apple cider vinegar
  • 2 garlic cloves, minced
  • 1 tbsp maple syrup
  • 1 1/2 tsp curry powder
  • 1/2 tsp cumin
  • salt and pepper, to taste
  1. Preheat the oven to 350 degrees F. Place the pecans in a single layer on a parchment-lined baking sheet and bake for 10 minutes, until lightly toasted and fragrant, checking often. Set aside to cool. 

  2. In a large salad bowl, combine spinach, arugula, pecans, apples, and onions.  

  3. Whisk together the ingredients for the Curry Vinaigrette, toss with salad, and serve immediately.

Recipe Notes

Serving and Storing – This salad makes a great side to my Butternut Squash and Kale Lasagna or Curried Pumpkin Soup for a festive October dinner. Store the leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 1 week.

Variations - Feel free to use any kind of nut. I recommend hazelnuts or walnuts. You can also omit them altogether. 


Nutrition Facts
Calories Per Serving: 230
% Daily Value
Carbohydrates 11g 4%
Protein 2g 4%
Fat 21g 32%
Saturated Fat 2g 13%
Sodium 11mg
Potassium 203mg 6%
Fiber 2g 8%
Sugar 6g 7%
Vitamin A 1125IU 23%
Vitamin C 6mg 7%
Calcium 42mg 4%
Iron 1.1mg 6%