My easy Spinach Salad with Apple Cider Vinaigrette is becoming a staple on our dinner table. It’s light, refreshing and zingy. It can be tossed together in minutes AND it’s absolutely delicious!
It’s hard to believe that a salad, which is so quick and easy to prepare, can also be so satisfying. The variety of textures and vibrant pops of color add to its cravability.
I make a large batch of the tart-sweet Apple Cider Dressing so we can eat it on other salads throughout the week. It is our go-to everyday dressing, and it has loads of easy customization potential.
But this salad — this crunchy, earthy and sweet, tangy delight — it’s saved so many dinners when I didn’t have the brain capacity to think about sides.
I can toss a Spinach Salad with Apples together in literally minutes, serve it with whatever protein I’ve made and have a lovely, balanced meal.
The salad is healthy and delicious, and it’s easy to prepare. What more can we ask a side dish to offer? It’s sheer perfection!
I hope you try it this week, too.
The Ingredient Info
- Baby Spinach – You could use whole spinach leaves and chop them if you want. I always opt for baby spinach because it’s easier than chopping. lol And I think they look prettier in the bowl.
- Crisp Apples – I like the Honey Crisp or even Gala apples in this salad.
- Red Onion – I cut the onion into very thin slivers. The pops of color are gorgeous and they bring just the right balance of “spicy” bite to complement the sweetness of apple.
- Walnuts – They bring the crunch. But you guys, seriously, walnuts are SO good for you!
Three or four days if it is sealed in an airtight container, as long as it hasn’t been dressed. I toss the apples in a small amount of lemon juice, so they actually keep pretty well without browning. Once the dressing has been added the salad is best eaten right away as it will wilt if left sitting in the dressing for prolonged amounts of time.
Sure. If I know we will be eating the whole thing with no leftovers, I do that myself. But if I’ve made a big batch of salad so we have some for lunches the next couple of days, I leave the dressing on the side.
FAQs
Absolutely! Just be sure to seal it, without dressing, in an airtight container with as much air removed as possible. I will keep from two to four days.
Sure. Baby kale or peppery arugula would be delicious in this salad. And if you’re more traditional in your lettuce tastes then iceberg or Romaine could work as well.
Yes. My first choice for a substitute would be red wine vinegar. However, white wine vinegar, champagne vinegar or even rice wine vinegar could be delicious. Distilled white vinegar would be very sharp. You might want to increase the honey for that one.
What to Serve with a Baby Spinach Salad
How to Make Spinach Salad with Apples
- To make the Apple Cider Vinaigrette, add apple cider vinegar, avocado oil, honey, stone-ground mustard, and salt and pepper to a jar or container with a tight-fitting lid. Shake vigorously to combine and emulsify the ingredients. Set aside or refrigerate until it’s time to serve the salad.
- Add washed and dried spinach leaves to a salad bowl.
- Dice the apple and toss it with 2 teaspoons of lemon juice. Be sure all surfaces of the apple are coated. The lemon juice helps prevent browning. Add the apple pieces to the salad bowl.
- Cut thin slivers of red onion and add them to the bowl, as well.
- Sprinkle the chopped walnuts and dried cranberries over the salad.
- Serve the salad with dressing on the side OR dress the entire salad just before serving time.
The Recipe
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Spinach Salad with Apple Cider Vinaigrette
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This simple Spinach Salad is crunchy, earthy deliciousness year-round, but if feels especially suited to fall with apples, cranberries and walnuts. The apple cider vinaigrette makes the salad sing with sweet tart flavor and is our go-to everyday dressing. Spinach Salad is so easy and the perfect complement to any main dish.
Ingredients
For the Dressing:
- 1/2 cup Apple Cider Vinegar
- 1/2 cup avocado oil
- 2–3 Tablespoons Honey, raw unfiltered
- 1 Tablespoon Stone-Ground Mustard
- Salt and Pepper, to taste
For the Salad
- 5 oz Baby Spinach
- 2 Honey Crisp Apples
- 2 teaspoons lemon juice
- 1 1/2 cups dried cranberries
- 1 cup chopped walnuts
- 1/2 cup slivered red onion
Instructions
- To make the Apple Cider Vinaigrette, add apple cider vinegar, avocado oil, honey, stone-ground mustard, and salt and pepper to a jar or container with a tight-fitting lid. Shake vigorously to combine and emulsify the ingredients. Set aside or refrigerate until it’s time to serve the salad.
- Add washed and dried spinach leaves to a salad bowl.
- Dice the apple and toss it with 2 teaspoons of lemon juice. Be sure all surfaces of the apple are coated. The lemon juice helps prevent browning. Add the apple pieces to the salad bowl.
- Cut thin slivers of red onion and add them to the bowl, as well.
- Sprinkle the chopped walnuts and dried cranberries over the salad.
- Serve the salad with dressing on the side OR dress the entire salad just before serving time.
Notes
Nutrition Info is for Salad only. It does not include dressing.
- Prep Time: 10 min
- Category: Salads, Side Dishes
- Method: Cold Prep
- Cuisine: American
I hope you’ll give this scrumptious Spinach salad a try and make it a regular in your meal rotation. If you love salads and want more creative ideas for working them into your meals be sure to check out all our Salad Recipes, but especially our everyday staple, House Salad and our beautiful for Fall Kale and Apple Salad with Roasted Butternut Squash.
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
