But wait, Deepen the table with this Apple Spinach Salad a radiantly colored combination of crisp apples and crisp nuts with tender spinach and your ex-cheese all tossed with a flavorful honey-mustard dressing. Wonderful for fall get-togethers, holiday dinners or simply for a quick lunch, this salad strikes a balance between freshness and crunch with a touch of autumn warmth. Just 15 minutes to make and infinitely customizable!
Ingredients
(Serves 4–6)
Salad Base:
- 6 cups fresh baby spinach (or arugula for a little peppery bite)
- 2 medium apples (Honeycrisp, Fuji or Granny Smith), very thinly sliced
- ½ cup crumbled feta or goat cheese (optional for vegan)
- ⅓ cup candied walnuts or pecans (see quick recipe below)
- ¼ cup dried cranberries or pomegranate arils
- Honey-Mustard Vinaigrette:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and pepper to taste
Optional Add-Ins:
- Protein: Grilled chicken or roasted chickpeas.
- Thinly sliced red onion
- Avocado slices
- Fresh mint or parsley
Instructions
Prep the Apples:
- MVC: Before tossing apple slices, coat with 1 tsp lemon juice to prevent browning.
Toast the Nuts (optional):
- Heat a skillet over medium. Toss in nuts and 1 tbsp sugar (or maple syrup for vegan). Cook, stirring 3–5 minutes until caramelized. Let cool.
Make the Dressing:
- In a small bowl, whisk olive oil, vinegar, honey, Dijon, garlic powder, salt, and pepper.
Assemble the Salad:
- In a large bowl, layer spinach, apples, cheese, nuts and cranberries. Add dressing and toss gently.
Garnish & Serve:
- Serve topped with avocado, herbs, or protein of choice. Serve immediately!
Tips & Variations
Dietary Tweaks:
- Vegan: Leave out cheese, use maple syrup, then add roasted chickpeas
- Nuts-Free: Replace nuts with toasted pumpkin or sunflower seeds.
- Gluten-Free: Use GF-certified pre-made add-ins.
Flavor Twists:
- Savory-sweet: Top with crumbled bacon or prosciutto.
- Herby: Throw in some fresh thyme or rosemary.
- Cheese: Try blue cheese or shaved Parmesan.
Time-Savers:
- Pre-Chopped: Purchase pre-washed spinach and sliced apples.
- Batch Prep: Keep dressing in a jar for 5 days.
Serving & Storage
Pair With:
- Roasted turkey or pork tenderloin
- Butternut squash soup
- Served with whipped honey butter on crusty bread
Storage Tips:
- Undressed Salad: Store in an airtight container for 1 day (add apples and dressing just before serving).
- Dressing: Chill up to 1 week.
FAQ
Q: Would I be able to use another green?
A: Yes! Curly kale, mixed greens or butter lettuce.
Q: How do I prevent browning of apples?
A: Soak in 1 cup water + 1 tbsp lemon juice for 10 minutes.
Q: Can I make this ahead?
A: Prepping ingredients separately and assembling them just before serving.
Q: What’s the best apple variety?
A: Honeycrisp (sweet) or Granny Smith (tart) for contrast.
Final Thoughts
This is an Apple Spinach Salad, an ode to the flavors of fall — crisp, sweet, easy and swoonworthy. Whether you’re cooking the Thanksgiving feast or just in the mood for a light lunch, it’s a versatile dish that combines the ease of a simple preparation with gourmet touches.
Tried it? Post your #AppleSpinachMagic creation!