This Grilled Pineapple Pecan Salad makes a great early spring salad. Forget the whipped cream- this goes over baby spinach!
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.
Grilled Pineapple Pecan Salad
- 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
- 2 cloves garlic minced
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dry mustard
- 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 1/2" 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.