Jul 14 2026
Restaurants›Ruffino's On The River›Celebration Salad Recipe

Celebration Salad Recipe

Inspired by Ruffino's On The River
Time30m
Serves6

Spinach, Candied Pecans, Red Onions, Cherry Tomatoes, Feta Cheese, Balsamic Vinaigrette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Base

Candied Pecans

Dressing

Method

Prepare Candied Pecans

  1. 1

    Toast the Pecans

    In a skillet over medium heat, melt the butter. Add the pecans and sugar, stirring constantly until the pecans are toasted and coated, about 5-7 minutes.

  2. 2

    Season the Pecans

    Add a pinch of salt, stir to combine, and remove from heat. Transfer pecans to a parchment-lined baking sheet to cool.

Prepare Salad

  1. 3

    Combine Salad Ingredients

    In a large salad bowl, combine the fresh spinach, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese.

  2. 4

    Add Candied Pecans

    Once the pecans have cooled, add them to the salad bowl and toss gently to combine all ingredients.

Make Dressing

  1. 5

    Whisk Together Dressing Ingredients

    In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper until well combined.

  2. 6

    Dress the Salad

    Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

More from Ruffino's On The River