Pork, pecan and spinach salad
This Pork, Pecan, and Spinach Salad features tender pork fillets, crunchy pecans, and fresh spinach, enhanced by sautéed onions and sweet red pepper. Drizzled with tangy Italian dressing, it's a nourishing option for lunch or dinner.
Cook time 15 min
Prep time 5 min
Ingredients:
3 pork fillets1 tsp vegetable oil
1 onion
3 cups spinach
1/2 cup red pepper
1/2 cup pecans
1/3 cup italian salad dressing
Elevate your salad game with this delightful Pork, Pecan, and Spinach Salad. Combining tender pork fillets, crunchy pecans, and fresh spinach, this salad is a nutritious and delicious meal that is perfect for a light lunch or dinner. The hint of sweetness from the red pepper and the tangy Italian dressing tie all the flavors together beautifully.
Instructions:
- Lightly season the pork fillets with salt and pepper on both sides.
2. Cooking the Pork:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the pork fillets to the skillet. Cook for about 4-5 minutes on each side or until the internal temperature reaches 145°F (63°C) and the pork is no longer pink in the center.
- Remove the pork fillets from the skillet and let them rest on a cutting board for a few minutes before slicing into thin strips.
- In the same skillet, add the thinly sliced onion.
- Sauté the onion over medium heat until it becomes soft and translucent, about 5-7 minutes.
- Place the washed spinach in a large salad bowl.
- Add the thinly sliced red pepper to the bowl with the spinach.
- Add the sautéed onions to the salad bowl with the spinach and red pepper.
- Add the toasted and roughly chopped pecans to the salad.
- Place the sliced pork fillets on top of the salad ingredients in the bowl.
- Drizzle the Italian salad dressing evenly over the salad.
- Toss the salad gently until all ingredients are well-coated with the dressing.
- Divide the salad into individual serving bowls or plates.
- Enjoy this fresh, nutrient-rich salad warm or at room temperature.
This Pork, Pecan, and Spinach Salad is not only easy to make but also incredibly satisfying. With the perfect balance of textures and flavors, it's a dish that will surely impress your family and friends. Whether you're enjoying it for a quick lunch or a leisurely dinner, this salad is sure to become a favorite.
Pork, pecan and spinach salad FAQ:
Cook the pork fillets for about 4-5 minutes on each side in a skillet over medium-high heat, until they reach an internal temperature of 145°F (63°C).
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, the dressing may make the spinach wilt, so it's best to store the salad and dressing separately if possible.
Yes, you can substitute pork fillets with chicken breast or turkey. Adjust the cooking time as needed to ensure the meat reaches a safe internal temperature.
The pork is done when it reaches an internal temperature of 145°F (63°C) and is no longer pink in the center. A meat thermometer is recommended for accuracy.
You can use either raw or toasted pecans. Toasted pecans will add a nuttier flavor and extra crunch to the salad.
Cooking Tips:
- Ensure the pork fillets are cooked to perfection by using a meat thermometer; they should reach an internal temperature of 145°F (63°C).
- Toast the pecans in a dry skillet over medium heat for a few minutes to enhance their flavor and add extra crunch to your salad.
- Slice the onion thinly and cook until caramelized for a slightly sweet and rich flavor that complements the other ingredients.
- Use fresh, organic spinach for the best texture and taste. Wash thoroughly and pat dry before adding to the salad.
- Feel free to add more vegetables or even some fruits like apple slices or cranberries for added texture and flavor diversity.
- Let the salad sit for a few minutes after tossing with the dressing to allow the flavors to meld together.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 33g
Carbohydrates 8g
Fiber 2.72g
Sugar 4.82g
Fat 16g
More recipes
Black bean-quinoa burgers with spicy mayo, avocado and mango
Nutritious black bean-quinoa burgers with spicy mayo and fresh toppings.
26 Jan 2026Carrot, zucchini and ricotta muffins
Moist carrot, zucchini, and ricotta muffins for any time of day.
14 Nov 2025Potato salad with chicken and prosciutto
Hearty potato salad with chicken and crispy prosciutto.
27 Nov 2025Tuna, egg and cucumber salad
Quick and easy tuna, egg, and cucumber salad that's packed with protein.
15 Feb 2026Watercress tabbouleh with shrimps
A fresh watercress tabbouleh topped with sautéed shrimps.
06 Jan 2026Korean beef and pickled vegetables salad
Enjoy a Korean Beef and Pickled Vegetables Salad bursting with flavor.
07 Dec 2025