Apple Cranberry Spinach Salad

Apple Cranberry Spinach Salad is a fresh, crisp, and colorful dish that’s full of flavor and texture. It combines sweet apples, tart dried cranberries, crunchy nuts, and tender baby spinach, all tossed in a light vinaigrette. I love how simple this salad is to make, and how it instantly brightens up any meal with its vibrant ingredients.

Why I Love This Recipe

I love this salad because it’s the perfect mix of sweet, tangy, and savory. It feels light and healthy, but still satisfying. I can throw it together in just a few minutes, and it pairs well with everything—from grilled chicken to hearty holiday dishes. The contrast of juicy apples and chewy cranberries with a sharp vinaigrette always hits the spot, and it’s just as great for weekday lunches as it is for special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby spinach

• Fresh apple (Honeycrisp, Fuji, or Gala), thinly sliced

• Dried cranberries

• Red onion, thinly sliced (optional)

• Chopped pecans or walnuts (toasted, if preferred)

• Crumbled feta or goat cheese (optional)

• Olive oil

• Apple cider vinegar or balsamic vinegar

• Honey or maple syrup

• Dijon mustard

• Salt and black pepper

Directions

1. I start by whisking together the vinaigrette in a small bowl—olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.

2. In a large salad bowl, I combine the spinach, sliced apples, dried cranberries, and red onion.

3. I add in the nuts and cheese if I’m using them.

4. I drizzle the vinaigrette over the top just before serving and toss gently to coat everything evenly.

5. I serve it immediately so the apples stay crisp and the spinach doesn’t wilt.

Servings and Timing

This recipe serves 4 people.
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Sometimes I swap out the spinach for mixed greens or arugula if I want a bit more bite. I’ve also used pears instead of apples for a different kind of sweetness. For extra crunch, I add sunflower seeds or pumpkin seeds. If I want to make it a full meal, I top it with grilled chicken or roasted chickpeas. A sprinkle of cinnamon on the apples adds a warm, seasonal twist too.

Storage/Reheating

This salad is best served fresh. If I’m prepping ahead, I keep the dressing separate and slice the apples just before serving to prevent browning. Leftovers can be stored in the fridge for up to one day, but the spinach may wilt after being dressed. I avoid freezing this salad as the textures won’t hold up.

FAQs

What type of apple is best for this salad?

I usually go for crisp, sweet varieties like Honeycrisp, Fuji, or Gala. They hold their shape well and give the perfect balance to the tart cranberries and tangy dressing.

Can I make this salad vegan?

Yes, I just skip the cheese or use a plant-based alternative, and choose maple syrup instead of honey in the dressing.

How do I keep the apples from turning brown?

I slice the apples just before serving, or I toss them with a little lemon juice if I need to prep them ahead of time.

Can I use fresh cranberries?

Dried cranberries are best for this salad since they add a chewy sweetness. If I want to use fresh cranberries, I’d recommend roasting or sweetening them first.

What protein goes well with this salad?

Grilled chicken, turkey, or roasted chickpeas are great options. I’ve even added cooked quinoa or farro to make it more filling.

Conclusion

Apple Cranberry Spinach Salad is one of those recipes that’s simple, quick, and always a hit. It’s fresh, flavorful, and full of texture—perfect as a side or light main dish. Whether I’m serving it for a casual lunch or a festive dinner, it brings a bright, refreshing touch to the table every time.

Apple Cranberry Spinach Salad

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Apple Cranberry Spinach Salad is a vibrant and refreshing salad made with crisp apples, sweet dried cranberries, baby spinach, and crunchy nuts, all tossed in a tangy vinaigrette. It’s quick to make and perfect for any occasion.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 6 cups baby spinach
• 1 large apple (Honeycrisp, Fuji, or Gala), thinly sliced
• 1/3 cup dried cranberries
• 1/4 small red onion, thinly sliced (optional)
• 1/4 cup chopped pecans or walnuts (toasted, if preferred)
• 1/4 cup crumbled feta or goat cheese (optional)
• 3 tablespoons olive oil
• 1 1/2 tablespoons apple cider vinegar or balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• Salt and black pepper, to taste

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Instructions

1. In a small bowl, whisk together olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
2. In a large salad bowl, combine baby spinach, sliced apple, dried cranberries, and red onion if using.
3. Add chopped nuts and crumbled cheese, if desired.
4. Drizzle vinaigrette over the salad just before serving.
5. Toss gently to combine and serve immediately.

Notes

• Substitute spinach with arugula or mixed greens for variation.
• Use pears instead of apples for a different sweetness profile.
• Add grilled chicken, quinoa, or chickpeas to make it a full meal.
• To prevent browning, toss apple slices with a little lemon juice if prepping ahead.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 210
• Sugar: 10g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg