Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans

Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans

Ensalada de Espinaca con Vinagreta de Jamaica y Nueces Garapiñadas
8 to 10 servings
Pati Jinich
Course: Salad
Cuisine: Mexican
Keyword: flowers, hibiscus, jamaica, pati's mexican table, pecans, salad, Spinach
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans from Pati's Mexican Table, Season 1, Episode 6 "Hibiscus Flowers"


For the salad:

  • 18 oz fresh spinach leaves, rinsed, drained and thickly sliced
  • 1 bunch watercress, rinsed and stems removed
  • 6-8 scallions, white and light green parts, thinly sliced
  • 5 garlic cloves
  • Jamaica Vinaigrette, (see below)
  • 1 cup caramelized pecans, roughly chopped or whole pieces, to your liking

For the Jamaica Vinaigrette:

  • 3/4 cup dried jamaica flowers
  • 1 cup safflower oil
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp kosher or sea salt
  • 2 tsp sugar, or to taste
  • 1/2 tsp freshly ground black pepper

To Prepare

  • Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that’s what you want!
  • Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.
  • Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!

12 comments on “Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I love this salad! I make it pretty often. The pecans are so delicious. I made the mango, tomatillo one from your week of salads last night and had the leftovers today for lunch. So good! It brought sunshine to a gloomy, winter day.

    1. You can find them online or even your local market in the international food aisle. Or if you have a Latin or International market nearby, give them a try, Lisa.

  2. Hey Pati! So excited to finally try this recipe! The vinaigrette asks for 3 garlic cloves. Do you top the finished salad with the other two?

        1. I’m so glad you liked it! You can also use baby spinach, arugula, baby greens​, or any lettuce you like as a substitute. Baby spinach would be closest to watercress though.