Spinach Salad with Scallops and Apples
Elevate your salad game with this vibrant Spinach Salad with Scallops and Apples—a perfect harmony of fresh baby spinach, succulent seared sea scallops, crisp Granny Smith apples, and crunchy toasted pecans. Finished with a tangy-sweet honey-mustard vinaigrette, this dish strikes the ideal balance between elegance and simplicity. Ready in just 25 minutes, it's a stunning option for healthy weeknight dinners or special occasions. The tender, golden-brown scallops lend a luxurious touch, while the apples and pecans add layers of texture and flavor, making this salad a true standout. It's a light and nutritious meal that tastes as good as it looks!
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Recipe Information
Ingredients
- 5 cups Fresh baby spinach
- 12 scallops Large sea scallops
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 large Granny Smith apple
- 2 teaspoons Lemon juice
- 1 tablespoon Honey
- 2 teaspoons Dijon mustard
- 2 tablespoons Red wine vinegar
- 0.5 cups Pecans
Instructions
Rinse and pat dry the sea scallops. Remove the tough side muscle if present. Season both sides of the scallops with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops to the pan in a single layer, ensuring they have enough space to sear properly. Cook for 2-3 minutes on each side until golden brown and opaque. Remove the scallops from the pan and set aside.
Wash and dry the baby spinach leaves. Arrange the spinach evenly on a large serving platter or individual plates.
Core and thinly slice the Granny Smith apple. Toss the slices with lemon juice to prevent browning, then arrange the apple slices over the spinach.
To make the vinaigrette, whisk together the remaining olive oil, honey, Dijon mustard, and red wine vinegar in a small bowl until emulsified. Taste and adjust seasoning if needed.
Gently toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring occasionally to prevent burning. Set aside to cool slightly.
Top the spinach and apple slices with the seared scallops. Drizzle the salad with the honey-mustard vinaigrette.
Sprinkle the toasted pecans over the salad as a garnish and serve immediately.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 43.1 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2218 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
