Print

Apple Walnut Spinach Salad

A close-up of a crisp apple walnut spinach salad topped with dried cranberries and a light dressing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A crisp and refreshing fall salad featuring apples, walnuts, spinach, and a honey-Dijon vinaigrette. Perfect for a light lunch or holiday side.

Ingredients

Scale
  • 6 cups baby spinach
  • 1 large apple, thinly sliced
  • 1/2 cup walnuts, toasted
  • 1/4 cup crumbled goat cheese or feta cheese
  • 1/4 cup thinly sliced red onion (optional)
  • 1/4 cup dried cranberries (optional)
  • For the Vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar or apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste

Instructions

  1. Prepare the vinaigrette: In a small bowl, whisk together olive oil, vinegar, Dijon mustard, and honey. Season with salt and pepper.
  2. Prevent apple browning: Toss the sliced apples with a tablespoon of the prepared vinaigrette or a squeeze of lemon juice.
  3. Assemble the salad: In a large bowl, combine the baby spinach, prepared apples, toasted walnuts, cheese, red onion (if using), and cranberries (if using).
  4. Dress the salad: Pour the remaining vinaigrette over the salad and toss gently to coat.
  5. Serve immediately.

Notes

  • To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, or until fragrant.
  • For a make-ahead lunch salad, layer the ingredients in a jar with the dressing at the bottom to prevent sogginess.

Nutrition

Find it online: https://recipestokeep.com/apple-walnut-spinach-salad/