Grilled Pineapple Pecan Salad
Nutty and sweet - this salad is great late winter to add some excitement to your meal.
Servings: 6 servings
Calories: 404kcal
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