Name: Nourishing Spinach and Apple Salad
Prep time: 10 min
Cook time: PT-490155H26M36S
Total time: 10 min
Cuisine: American / Contemporary
Ingredients: 4 cups baby spinach, washed and dried; 2 crisp apples (such as Honeycrisp, Fuji or Granny Smith), cored and thinly sliced; ½ red onion, thinly sliced; ¼ cup walnuts or pecans, toasted and chopped; ¼ cup feta cheese or goat cheese (optional); ¼ cup dried cranberries or raisins; Dressing:; 3 tablespoons olive oil; 2 tablespoons apple cider vinegar or lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; Salt and fresh black pepper, to taste

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Nourishing Spinach and Apple Salad is one of my favorite ways to enjoy a fresh, healthy meal that doesn’t skimp on flavor. It’s light yet filling, crisp yet tender, and full of natural sweetness from apples balanced with the earthy green base of baby spinach. I love how refreshing it feels and how easy it is to toss together for lunch, dinner, or as a vibrant side dish.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between sweet, tart, and savory. The crisp apples bring brightness, the spinach gives me a dose of greens, and the simple vinaigrette ties everything together with clean, zippy flavor. It’s naturally gluten-free, super customizable, and always leaves me feeling energized and satisfied. Nourishing Spinach and Apple Salad

Ingredients

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

Baby spinach
Apples (crisp varieties like Honeycrisp, Fuji, or Granny Smith)
Red onion (thinly sliced)
Walnuts or pecans (toasted)
Feta cheese or goat cheese (optional)
Dried cranberries or raisins (for sweetness)

For the dressing:

Olive oil
Apple cider vinegar or lemon juice
Dijon mustard
Honey or maple syrup
Salt and black pepper

Directions

I wash and dry the spinach and place it in a large salad bowl.
I core and thinly slice the apples, leaving the skin on for extra color and crunch.
I add the apples, thinly sliced red onion, nuts, cheese (if using), and dried fruit to the bowl.
In a small jar, I shake together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
I pour the dressing over the salad just before serving and toss gently to coat everything evenly.
I serve immediately while the apples are crisp and the greens are fresh.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Total time: Around 10 minutes

Variations

Sometimes I add sliced avocado for creaminess or swap in pears for a seasonal twist. I’ve also used pumpkin seeds or sunflower seeds instead of nuts when I want a nut-free version. When I want more protein, I add grilled chicken or a handful of cooked quinoa to turn it into a full meal.

storage/reheating

I store the salad and dressing separately if I’m making it ahead—once dressed, the spinach and apples can wilt or brown. The undressed salad stays fresh in the fridge for up to 2 days. I don’t reheat this salad—it’s meant to be served cold or at room temperature. Nourishing Spinach and Apple Salad

FAQs

What apples work best in this salad?

I usually go with Honeycrisp or Fuji for sweetness and crunch, but Granny Smith adds a nice tart bite if I want more contrast.

Can I use a different green instead of spinach?

Yes. I’ve used arugula, mixed greens, or kale. If I use kale, I massage it with a little oil to soften it before tossing.

How do I keep the apples from browning?

I toss them in a little lemon juice right after slicing if I’m not serving the salad immediately.

Is this salad gluten-free?

Yes. All the ingredients are naturally gluten-free—just make sure any cheese or mustard used is certified if needed.

Can I make this salad ahead of time?

Yes. I prepare all the components and store them separately, then assemble and dress the salad right before serving.

Conclusion

Nourishing Spinach and Apple Salad is one of my favorite dishes when I want something wholesome, bright, and flavorful. It’s easy to throw together, endlessly adaptable, and always feels like a fresh reset on my plate. Whether I’m serving it as a starter, side, or light main, it’s a reliable go-to that tastes as good as it looks.