Spinach Mango Salad with Candied Pecans

Spinach Mango Salad with Candied Pecans

This salad can be made with spinach or mixed greens. The candied pecans make it awesome!
Course Salad
Prep Time 15 minutes
Total Time 15 minutes


  • 6 cups spinach or mixed greens
  • 1 mango
  • 1/2 cup candied pecans
  • 1/4 cup brown sugar
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 cup pecan halves
  • Dressing:
  • 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic
  • 1 tsp soy sauce
  • 1 tsp honey
  • 1/4 tsp cinnamon
  • salt and pepper


  • Stir sugar, 1 T oil and 1 T balsamic in heavy saucepan over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are covered, toasted, about 7 min. (Be careful it doesn't burn) Turn nuts onto greased foil. Using fork separate nuts and cool completely. Coating will harden. Set aside.
  • Take mango - peel, pit and cut into small pieces. Combine spinach, mango and cooled pecans in large bowl. Whisk together dressing ingredients and pour over salad. Season with s&p.

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