Vegan Spinach Salad with Warm Maple Dijon Dressing
This salad is the kind of dish that makes people forget they're eating something entirely plant-based — and that's exactly the point. Baby spinach gets tossed with a warm maple Dijon dressing that gently wilts the leaves just enough to make every bite silky and deeply flavorful. Smoked paprika chickpeas roast up golden and crisp in the oven, adding a satisfying crunch and a subtle smokiness that anchors the whole bowl. Maple-glazed pecans bring a caramelized sweetness that plays beautifully against the bright, juicy strawberries and sharp slivers of red onion. The dressing itself — olive oil, apple cider vinegar, Dijon, and a touch of maple syrup warmed with minced shallot — comes together in minutes on the stovetop and does double duty as both a flavor bomb and a light wilting agent for the spinach. Every component is naturally free of animal products, so there's no swapping or substituting required; this one works exactly as written. It serves four and comes together with straightforward pantry staples, making it just as practical for a weeknight dinner as it is impressive enough for company.
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
For the candied pecans
- 1 cup pecan halves
- 2 tbsp maple syrup
- ¼ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 1 small shallot, finely minced
- salt and pepper to taste
For the salad
- 6 oz baby spinach
- 1 cup strawberries, hulled and sliced
- ¼ small red onion, thinly sliced
- 1 avocado, pitted and sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chickpeas dry with a paper towel, then spread them on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with smoked paprika and 1/4 tsp salt, and toss to coat.
- 2
Roast the chickpeas for 20–25 minutes, shaking the pan halfway through, until they are golden and crisp on the outside.
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