Sandra Bullock Spinach Salad is just as charming and charismatic as the actress who inspired it! The refreshing crispiness of the spinach leaves, topped with fluffy hard-boiled eggs and sweet-and-salty pecans, gives off that girl-next-door energy that we just love so much. A drizzle of your favorite balsamic vinaigrette adds a little bit of tang to create some generous flavor. All and all, Sandra Bullock Spinach Salad really is a gem!

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  • 1/2 cup whole pecans
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons maple syrup or sugar
  • kosher salt, to taste
  • 6 cups baby spinach leaves
  • 2 hard-boiled eggs, chopped
  • 1 shallot, thinly sliced
  • 1/2 cup feta cheese, optional, crumbled
  • balsamic vinaigrette, to taste
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Step 1 –In a small, nonstick skillet over medium heat, add the pecans, the soy sauce, and the maple syrup and cook until it just starts to bubble.

Step 2 –Reduce the heat to low and simmer the pecan mixture, stirring occasionally, until the liquid has mostly evaporated, about 5-7 minutes.

Step 3 –Stir the pecan mixture continuously until the liquid has totally evaporated and the pecans start to stick together, about 1 minute.

Step 4 –Immediately transfer the skillet from the heat and pour the pecans onto a parchment-paper-lined baking sheet.

Step 5 –Sprinkle the pecans with the salt and let them cool, about 5 minutes.

Step 6 –Place the spinach on plates or bowls and top with the eggs, the pecans, the shallots, and the feta cheese.

Step 7 –Drizzle the salad with the dressing and serve.