I’ve crafted a bright, crisp spinach salad that balances sweet, savory, and tangy flavors. It’s light enough to serve as a side, yet flexible enough to become a full meal with a few additions.
Why You’ll Love This Recipe
I love this spinach salad because it feels fresh and satisfying without being heavy. The tender greens, crisp apple slices, crunchy nuts, and tangy dressing create a contrast of textures and flavors that makes every bite interesting. I also appreciate how easy it is to tweak — add protein, swap fruits or nuts, or change the dressing to match your mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Baby spinach (or tender spinach leaves)
Apple (a crisp variety like Gala or Honeycrisp), thinly sliced
Red onion, thinly sliced
Dried cranberries
Candied pecans (or toasted pecans)
Goat cheese (or another soft cheese, or shaved parmesan)
For the dressing:
• Apple cider vinegar
• Dijon mustard
• Honey or maple syrup
• Extra-virgin olive oil
• Garlic, minced
• Salt & freshly ground black pepper
Directions
Wash the spinach leaves thoroughly, spin or pat dry, and place them in a large salad bowl. If leaves are large, tear them into bite-sized pieces.
Add the sliced apple and red onion.
In a small bowl or jar, whisk (or shake) together apple cider vinegar, Dijon mustard, honey, minced garlic, olive oil, salt, and pepper until well emulsified.
Pour some of the dressing over the spinach mixture and toss gently to coat.
Add the candied pecans, goat cheese, and dried cranberries. Gently toss again, adding more dressing if needed (but don’t overdo it).
Taste and adjust seasoning (salt, pepper) just before serving.
Servings and timing
Yields 4 to 6 servings (as a side)
Prep time: about 10–15 minutes
No cooking time (unless you prepare candied pecans yourself)
Variations
Swap nuts: use walnuts or almonds instead of pecans
Change the fruit: try pears, strawberries, or pomegranate seeds instead of apple
Swap cheese: feta, blue cheese, or shaved Parmesan would work well
Make it a full meal: add grilled chicken, roasted chickpeas, or cooked quinoa
Use a different dressing: balsamic vinaigrette, lemon herb, or honey mustard
storage/reheating
Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 1 day (spinach wilts quickly).
Store the dressing separately in the fridge for up to 5 days and shake well before using.
If the salad becomes soggy, you can revive it by adding fresh spinach and a splash of extra dressing.
FAQs
What kind of spinach should I use?
I prefer baby spinach — it’s tender and easy to eat raw. But mature spinach can work too if you remove tough stems and tear leaves into bite-sized pieces.
Can I make this salad ahead of time?
Yes, but I’d assemble only the greens, fruits, nuts, and cheese ahead and keep the dressing separate until you’re ready to serve. Then toss right before serving so it stays crisp.
How can I make the pecans candied?
I heat them in a skillet with a little sugar (and optionally a dash of salt or cinnamon) until they caramelize slightly. Then I spread them on a parchment-lined tray to cool and harden.
Is this salad suitable for a vegan diet?
Yes, by swapping the goat cheese for a vegan alternative (or omitting it) and using maple syrup in the dressing, you can make it fully plant-based.
How do I prevent the salad from getting soggy?
Don’t dress the entire salad too early. Dress just before serving. Also, dry the spinach leaves well after washing so excess moisture doesn’t dilute the dressing.
Conclusion
I hope this spinach salad becomes one of my (and your) go-to recipes for a light but flavorful dish. It’s versatile, quick, and full of fresh ingredients that I always enjoy. Let me know if you’d like a version with protein or a different flavor theme!
This Spinach Salad is a fresh and flavorful dish featuring crisp apples, tangy goat cheese, crunchy candied pecans, and dried cranberries tossed with a zesty apple cider vinaigrette. It’s perfect as a side or easily adaptable into a full meal.
Author:Lizaa
Prep Time:10–15 minutes
Cook Time:0 minutes
Total Time:10–15 minutes
Yield:4–6 servings
Category:Salad
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
5–6 cups baby spinach (or tender spinach leaves)
1 crisp apple (Gala or Honeycrisp), thinly sliced
1/4 red onion, thinly sliced
1/3 cup dried cranberries
1/3 cup candied pecans (or toasted pecans)
1/4 cup crumbled goat cheese (or shaved Parmesan or feta)
For the dressing:
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey or maple syrup
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Instructions
Wash and dry spinach thoroughly. Tear larger leaves into bite-sized pieces if needed and place in a large salad bowl.
Add sliced apple and red onion to the bowl.
In a small bowl or jar, whisk or shake together apple cider vinegar, Dijon mustard, honey, garlic, olive oil, salt, and pepper until well combined.
Drizzle some of the dressing over the spinach mixture and toss gently to coat.
Add candied pecans, goat cheese, and dried cranberries. Toss again lightly, adding more dressing if desired.
Adjust seasoning to taste just before serving.
Notes
Use a salad spinner or pat spinach dry to avoid soggy leaves.
Assemble salad ahead but dress just before serving to keep it crisp.
Customize with different fruits, nuts, or cheeses based on preference.
Store leftover undressed salad in the fridge for up to 1 day.
Dressing can be made up to 5 days ahead and stored in the fridge.
