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    Home » Salads

    Grilled Pineapple Pecan Salad

    Published: May 4, 2023 by Carolyn Hetke · This post may contain affiliate links,

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    This Grilled Pineapple Pecan Salad makes a great early spring salad. Forget the whipped cream- this goes over baby spinach!

    Grilled pineapple chunks on a bed of spinach with toasted pecans.

    Actually - it is great any time of the year but I was really losing my salad inspiration late winter before any spring like herbs or vegetables were available. So this tasty combo saved the day.

    You don't have to grill the pineapple but I like the hint of smoke it lends and the pineapple is less juicy and more concentrated. So... for me it is worth the effort to stick the pineapple bits in the air fryer or under the broiler for a few minutes. And... if you make this in summer you can grill the pineapple on your BBQ!

    The rest is pretty simple. The Feta cheese adds a salty contrast to the pineapple and the pecans add - wait for it- a nutty note!

    This salad goes especially well with pork dishes, ham or chicken where a sweet, fruity note would be a welcome addition to the meal.

    Baby spinach tossed with grilled pineapple, toasted pecans and Feta cheese in a salad bowl.

    Grilled Pineapple Pecan Salad

    Nutty and sweet - this salad is great late winter to add some excitement to your meal.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Salad
    Cuisine: American
    Prep Time: 20 minutes mins
    Cook Time: 12 minutes mins
    Total Time: 32 minutes mins
    Servings: 6 servings

    Ingredients

    • 1 pineapple fresh preferred but you could use canned slices
    • 1 cup pecan pieces
    • 8 cups baby spinach cleaned and destemmed
    • 6 oz Feta cheese crumbled

    Dressing

    • 2 cloves garlic minced
    • ⅓ cup olive oil
    • ⅓ cup white wine vinegar
    • 1 tablespoon sugar
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ¼ tsp dry mustard

    Instructions

    • Cut top, bottom and sides off pineapple. Remove any woody eyes from the outsid of the pineapple. Quarter pineapple lengthwise and remove woody core.
    • Chop the pineapple spears in to ½" chunks. If using canned pineapple slices, drain them and pat them dry then cut into chunks.
    • Broil pineapple about 6" away from broiler element until edges start to show some charring. This may take 5 minutes or so. Watch carefully so they don't burn.
      Alternatively roast chunks in air fryer about 10 minutes until edges start to blacken.
    • Toast pecans at 350° in oven or air fryer about minutes until they start to brown and smell fragrant.
    • Toss cooled nuts, pineapple spinach and Feta in a large bowl.
    • Mix all dressing ingredients well and drizzle over salad. Toss to coat.

    Nutrition

    Calories: 404kcal | Carbohydrates: 27g | Protein: 8g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 25mg | Sodium: 552mg | Potassium: 492mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3969IU | Vitamin C: 84mg | Calcium: 216mg | Iron: 2mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    5 from 1 vote (1 rating without comment)

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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