This healthy Apple Feta Spinach Salad is crunchy, sweet, tangy, and absolutely packed with fresh flavors! It features tender baby spinach tossed with crisp diced apples, chewy dried cranberries, crunchy toasted almonds, salty feta cheese, all brought together with a simple and delicious honey-apple cider vinaigrette. I adore making this Apple Feta Spinach Salad because it’s so quick to assemble, looks beautiful, and tastes incredibly refreshing – perfect for a light lunch or dinner, especially during these gorgeous spring days around April 24th!
Why You’ll Love This Apple Feta Spinach Salad
- Perfect Flavor Combination: Sweet apples, tart cranberries, salty feta, crunchy nuts, and tangy dressing create a harmonious blend.
- Healthy and Nutritious: Loaded with greens, fruit, nuts, and healthy fats.
- Quick and Easy: Comes together in just 15 minutes with simple ingredients.
- Great Textures: A wonderful mix of crisp, chewy, crunchy, and creamy elements.
- Versatile: Excellent as a side salad or add protein for a satisfying main course.
Ingredients for Apple Feta Spinach Salad
Here’s what you’ll need to make this vibrant and healthy salad. The full list with measurements is in the recipe card below.
Salad
- Baby spinach, rinsed (Greens)
- Gala apple (or other crisp apple), diced (Fruit)
- Dried cranberries (Fruit)
- Chopped almonds (toasted optional) (Nuts)
- Feta cheese, crumbled (Dairy)
Honey-Apple Cider Dressing
- Olive oil (extra virgin recommended) (Oil)
- Honey (Sweetener)
- Apple cider vinegar (Acid)
- Mustard (Dijon or whole-grain) (Condiment)
- Salt (Seasoning) (Added based on instructions)
- Fresh cracked black pepper (Spice) (Added based on instructions)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic mix in this Apple Feta Spinach Salad, but it’s fun to customize:
- Different Greens: Use mixed greens, arugula, or romaine instead of spinach.
- Different Nuts/Seeds: Substitute toasted pecans, walnuts, sunflower seeds, or pumpkin seeds (pepitas) for the almonds.
- Different Cheese: Use crumbled goat cheese, shaved Parmesan, or blue cheese instead of feta.
- Different Fruit: Swap the apple for sliced pears, or use fresh berries instead of dried cranberries.
- Add Protein: Top with grilled chicken, shrimp, salmon, or chickpeas to make it a complete meal.
- Red Onion: Add some very thinly sliced red onion for a sharper bite (soak in water first to mellow).
How to Make Apple Feta Spinach Salad
Making this delicious Apple Feta Spinach Salad is incredibly easy:
Make the Dressing
- First, I prepare the simple honey-apple cider dressing. I put the olive oil, honey, apple cider vinegar, and mustard together in a small jar with a tight-fitting lid.
- I season with salt and pepper to taste.
- Then, I shake the jar vigorously until the dressing is well combined and emulsified. Alternatively, I can just whisk everything together in a small bowl.
Assemble the Salad
- I add all the salad ingredients – the baby spinach leaves, diced apple, dried cranberries, chopped almonds, and crumbled feta cheese – to a large salad bowl.
Combine and Serve
- I drizzle the desired amount of the prepared dressing over the salad ingredients in the bowl. I usually start with about half the dressing and add more if needed.
- I toss everything together gently until the spinach and other ingredients are lightly and evenly coated.
- I divide the Apple Feta Spinach Salad into serving plates or bowls.
- I drizzle with a little additional dressing if desired and add another crack of fresh black pepper.
- Serve
Tips and Tricks for the BEST Spinach Salad
Here are my secrets for making this Apple Feta Spinach Salad truly exceptional:
- Use Baby Spinach: Baby spinach leaves are tender and require less prep than mature spinach. Ensure they are washed and thoroughly dried.
- Toast the Nuts (Optional): Briefly toasting the almonds brings out their nutty flavor and enhances their crunch.
- Dress Just Before Serving: To prevent the spinach from wilting and the nuts from getting soggy, toss the salad with the dressing right before you plan to eat it.
- Don’t Drown the Salad: Start with less dressing than you think you need and add more gradually until lightly coated.
- Fresh Ingredients: Use crisp apples, good quality feta, and fresh greens for the best results.
How to Serve
This Apple Feta Spinach Salad is fantastic served:
- As a Light Lunch: Perfectly satisfying on its own.
- As a Side Salad: A wonderful accompaniment to grilled chicken, pork chops, salmon, or soup.
- For Brunches: A fresh and colorful addition to a brunch menu.
- At Potlucks: Always a popular and appreciated contribution.
Serve immediately after tossing with the dressing.
Make Ahead and Storage
- Make Ahead: You can prepare the dressing up to 3-4 days in advance and store it in an airtight container in the refrigerator. Chop the nuts and crumble the cheese ahead too. Wash and dry the spinach.
- Assembly: Chop the apple and assemble/dress the salad just before serving for the best texture.
- Storage: This salad is best enjoyed fresh. Leftover dressed salad will wilt quickly and doesn’t store well. If you anticipate leftovers, store the salad components and dressing separately.
FAQs about Apple Feta Spinach Salad
- What kind of apples work best?
- Crisp, slightly sweet apples are ideal. Honeycrisp, Gala, Fuji, Pink Lady, or even Granny Smith (for more tartness) work well.
- Can I use a different type of vinegar?
- Yes, red wine vinegar or white balsamic vinegar could substitute for apple cider vinegar, offering slightly different flavor profiles.
- How can I make this salad vegan?
- Omit the feta cheese (or use a vegan feta alternative) and substitute maple syrup for the honey in the dressing.
Enjoy this crunchy, sweet, tangy, and incredibly easy Apple Feta Spinach Salad! It’s a perfect burst of fresh flavor.
Print
Apple Feta Spinach Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Salad, Side Dish, Vegetarian, Gluten-Free
- Cuisine: American
Description
This healthy spinach salad recipe is crunchy, sweet, and full of fresh flavors. Baby spinach is tossed with crisp apples, tangy feta, sweet cranberries, and crunchy almonds, all coated in a simple honey-apple cider vinaigrette. A perfect vegetarian spinach salad for lunch or a light dinner!
Ingredients
Scale
For the Salad:
- 3–4 cups fresh baby spinach, rinsed and dried
- 1 Gala apple (or Honeycrisp, Fuji), cored and diced
- 1/2 cup dried cranberries
- 3 tablespoons chopped or slivered almonds
- 1/2 cup crumbled feta cheese
For the Apple Cider Vinaigrette Dressing:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard (or whole-grain mustard)
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Make the Dressing: In a small jar with a lid or a small bowl, combine the olive oil, apple cider vinegar, honey, and mustard. Seal the jar and shake vigorously (or whisk well in the bowl) until the dressing is well combined and emulsified. Season with salt and pepper to taste. Adjust honey or vinegar if desired for sweetness or tanginess.
- Combine Salad Ingredients: In a large salad bowl, combine the baby spinach, diced apple, dried cranberries, chopped almonds, and crumbled feta cheese.
- Dress and Serve: Drizzle the desired amount of dressing over the salad ingredients just before serving. Toss gently to coat everything evenly. Serve the apple feta spinach salad immediately.
Notes
- Spinach: Fresh baby spinach is tender and doesn’t require massaging.
- Apple: Use a crisp, sweet apple variety. Dice just before adding to the salad or toss with a tiny bit of lemon juice to prevent browning if prepping slightly ahead.
- Almonds: You can use chopped, slivered, or sliced almonds. Toasting them lightly enhances their flavor. Pecans or walnuts are good substitutes.
- Feta Cheese: Crumbled feta adds a salty, tangy bite. Goat cheese can also be used.
- Dressing: Can be made ahead and stored in the refrigerator for up to a week. Whisk or shake well before using.
- Make-Ahead: Prepare the salad components (washed spinach, chopped toppings, dressing) and store them separately. Combine and dress just before serving.
- Storage: Once dressed, the salad is best eaten immediately as the spinach will wilt.