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Spinach Salad

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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.

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

  1. Wash and dry spinach thoroughly. Tear larger leaves into bite-sized pieces if needed and place in a large salad bowl.
  2. Add sliced apple and red onion to the bowl.
  3. 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.
  4. Drizzle some of the dressing over the spinach mixture and toss gently to coat.
  5. Add candied pecans, goat cheese, and dried cranberries. Toss again lightly, adding more dressing if desired.
  6. 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.

Nutrition

Find it online: https://recipesbyliza.com/spinach-salad/