When you want something fresh and flavorful but don’t feel like putting in much effort in the kitchen, this Green Salad works best. You don’t need any fancy tools or long prep—just a skillet, a jar, and a few minutes of your time, then you have crunchy toasted pecans, tender baby greens, and a quick homemade vinaigrette that hits just the right balance of tangy, sweet, and savory. It’s no fuss, but it definitely feels like a win.

A glass bowl filled with vibrant green salad topped with pecan halves sits on a white table, accompanied by gold utensils and white plates. — Green Salad. Photo Credit: Splash of Taste

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I usually keep this side dish in rotation when I need something that works with almost any meal and doesn’t require much planning. It fits in at family dinners, casual lunches, holiday spreads, or potlucks without stealing the spotlight. I like that I can toast the pecans and mix the dressing ahead of time, so all I have to do is toss it together when it’s time to eat. You can also store everything separately, and they’ll stay fresh for days in your fridge.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A bowl of mixed salad greens forms the base of this delicious Green Salad, surrounded by labeled ingredients: Dijon mustard, sherry vinegar, olive oil, maple syrup, pecans, salt, and pepper. Gold salad servers are nearby. — Green Salad Ingredients. Photo Credit: Splash of Taste

How to Make Green Salad with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find making this salad super simple if you follow my easy steps—it all comes together in just a few minutes.

Toast the Pecans

Start by chopping the pecans, then add them to a dry skillet over medium heat—this will add big flavor and crunch to the salad. Stir them around as they toast so they don’t burn.

Once they smell nutty and turn golden brown, take them off the heat and let them cool on a plate. Letting them cool keeps them crisp and prevents the salad greens from wilting when tossed later.

Make the Salad Dressing

Next, grab a small mason jar or a bowl and add the olive oil, sherry vinegar, Dijon mustard, maple syrup, salt, and pepper. Give it a good shake (or whisk) until it’s smooth and creamy. That little bit of mustard helps it emulsify nicely without putting in much effort.

An open glass jar holds oil, vinegar, mustard, and seasonings for a vibrant green salad dressing. A plate of fresh green lettuce sits invitingly beside it, ready to be tossed and enjoyed. — Add olive oil, sherry vinegar, Dijon, maple syrup, salt, and pepper to a jar or bowl. Shake or whisk until smooth and creamy.

Assemble the Salad

It’s important to wash and then dry your salad thoroughly, as damp salad greens lead to a soggy salad. I use this salad spinner, and in summer, I couldn’t do without it. It’s great for families and has a sturdy pump action.

Place your salad greens in a large bowl. Feel free to use your favorite lettuce, romaine hearts, butter lettuce, iceberg, baby arugula, and watercress; all are perfect choices. You can even toss in some fresh basil, green onion, and peas.

Once the pecans have cooled, toss them in with the greens. Pour the dressing over the top and gently toss everything together until the greens are just coated.

Serve it right away so the texture stays crisp and fresh. Lastly, enjoy!

Green Salad

This Green Salad is the answer if you need something really quick, fresh, and flexible. With just a few minutes, a skillet, and a jar, you’ve got toasted pecans, crisp greens, and a tangy-sweet dressing ready to serve—just a quick toss, then you're good to go. It’s perfect for everything from weeknight meals to potlucks, and prepping the pecans and the vinaigrette ahead saves time. Literally, it's a stress-free recipe, and the components store well when you keep them separate.

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Prep Time: 5

Cook Time: 5

Total Time: 10

Course: salad, Side Dish

Servings:

Calories: 236kcal

Author: Mandy Applegate

Equipment

Salad spinner

Ingredients

6 cups Baby mixed salad greens washed
¼ cup pecans

For the Dressing:

2 tablespoons olive oil
1 tablespoon sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon maple syrup
¼ teaspoon salt
¼ teaspoon black pepper

Metric – US Customary

Instructions

Add chopped pecans to a dry skillet over medium heat. Toast until golden and fragrant, stirring often. Set aside to cool.
¼ cup pecans
In a small Mason jar or bowl, combine olive oil, sherry vinegar, Dijon mustard, maple syrup, salt, and pepper. Shake or whisk until creamy and well blended.
2 tablespoons olive oil, 1 tablespoon sherry vinegar, ½ teaspoon Dijon mustard, ½ teaspoon maple syrup, ¼ teaspoon salt, ¼ teaspoon black pepper
In a large bowl, add the salad greens and toasted pecans. Drizzle with the dressing and toss gently until evenly coated.
6 cups Baby mixed salad greens
Serve immediately for maximum freshness and crunch!

Notes

Toast for Flavor: Toasting the pecans brings out their natural oils and adds depth—it’s a small step that makes a big difference.

Let Pecans Cool: Hot pecans will wilt the greens, so make sure they’ve cooled before tossing them in.

Customize It: Add extras like crumbled goat cheese, sliced apples, or even dried cranberries to mix things up.

Tweak to Taste: Add a touch more maple syrup if you want it sweeter, or another splash of vinegar if you like it tangy.

Shake to Save Time: Mixing the dressing in a mason jar saves dishes and makes it easy to store leftovers.

Use Fresh Greens: Use baby mixed greens that are bright and perky—skip any that look slimy or wilted.

Add Dressing Last: Wait to add the dressing until you’re ready to eat to keep the greens fresh.

Nutrition

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Recipe Notes and Expert Tips

I’ve made this salad more times than I can count, and here are the little tricks that make it even better:

Toast for Flavor: Toasting the pecans brings out their natural oils and adds depth—it’s a small step that makes a big difference.
Let Pecans Cool: Hot pecans will wilt the greens, so make sure they’ve cooled before tossing them in.
Nuts: Sub out the pecans with toasted almonds or sunflower seeds.
Customize It: Add extras like crumbled goat cheese, feta cheese, sliced apples, or even avocado, kale, or spinach leaves to mix things up.
Tweak to Taste: Add a touch more maple syrup if you want it sweeter, or another splash of vinegar if you like it tangy.
Shake to Save Time: Mixing the dressing in a mason jar saves dishes and makes it easy to store leftovers.
Use Fresh Greens: Use baby mixed greens that are bright and perky—skip any that look slimy or wilted.
Add Dressing Last: Wait to add the dressing until you’re ready to eat to keep the greens fresh.

How to Store Leftovers

If the salad has already been dressed, it’s best to eat it the same day since the greens soften quickly. If you’ve kept the dressing and greens separate, you can store the undressed greens in a sealed container with a paper towel to absorb moisture for up to 3 days.

The pecans can stay in a jar at room temperature, and the dressing can last in the fridge for up to 2 weeks. This salad isn’t freezer-friendly—freshness is key here.

What to Serve With Green Salad

This salad works with just about anything you’ve got on the table, whether it’s roasted vegetables, pasta, or even something simple like grilled cheese or a veggie sandwich.

More Easy Recipes for You to Try at Home

If you love salad, I’ve got more for you that you’ll find just as quick, easy, and fresh as this green salad, that you’ll want to add to your rotation.

Easy Green Salad Recipe