Apple Walnut Spinach Salad Recipe
Apple Walnut Spinach Salad offers a fresh, vibrant twist on a classic leafy green dish. This salad combines crisp textures and layered flavors that delight the senses, making it a great choice for a quick lunch or an elegant side. Its bright colors and varied ingredients provide both visual appeal and satisfying bites.
Equipment
- Dry skillet To toast walnuts
- Small Bowl To whisk dressing
- Large Bowl To combine salad ingredients
Ingredients
- 4 cups baby spinach tender, washed
- 1 Granny Smith or Honeycrisp apple thinly sliced or chopped, tossed in lemon juice to prevent browning
- 1/2 cup walnuts toasted lightly
- 1/3 cup cheese crumbled (Feta, Goat, or Blue cheese)
- 2 tablespoons apple cider vinegar for dressing
- 1 tablespoon honey for dressing, or substitute maple syrup for vegan
- 1 teaspoon Dijon mustard for dressing
- 1/4 teaspoon salt for dressing
- 3 tablespoons olive oil for dressing
- 1/4 cup red onion thinly sliced
- 2 tablespoons dried cranberries or raisins optional, for extra fruity sweetness
Instructions
- Toast the walnuts in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and lightly browned.
- Prepare the dressing by whisking together apple cider vinegar, honey, Dijon mustard, salt, and olive oil in a small bowl. Adjust seasoning as needed.
- Slice the apples thinly or into small chunks. Toss the apple slices in lemon juice or cold water with lemon to prevent browning and keep crisp.
- In a large bowl, combine the baby spinach and thinly sliced red onion. Pour half the dressing over the greens and toss gently to coat evenly without wilting the spinach.
- Add the apple slices, toasted walnuts, and crumbled cheese to the bowl. Drizzle the remaining dressing if needed and toss lightly to combine.
- Serve the salad immediately on a dish or clear bowl for visual impact to keep textures crisp and flavors bright.
Notes
- Keep salad and dressing separate until serving to avoid soggy greens.
- Store salad ingredients and dressing separately in airtight containers for up to 2 days.
- Toss salad just before serving to maintain crispness and freshness.
- Avoid reheating greens; serve cold or at room temperature.
- Toast walnuts over medium heat, stirring frequently to avoid burning, then freeze separately if storing long-term.
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