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.