Spinach Salad

Name: Spinach Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 5 ounces baby spinach (washed and dried); ½ cup sliced Fuji apples (or Honeycrisp, ⅛" thick); ¼ cup sliced red onions (or shallots, ⅛" thick); ½ cup candied pecans; ¼ cup dried cranberries; ¼ cup crumbled goat cheese; 3 tablespoons apple cider vinegar; 2 tablespoons honey (or maple syrup); 1 teaspoon lemon zest; 1 tablespoon lemon juice; 2 teaspoons dijon mustard; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ cup olive oil

Elevate your salad game with this vibrant spinach salad recipe. It features crisp apples, candied pecans, creamy goat cheese, and dried cranberries tossed in a zesty apple cider vinaigrette. It’s the perfect balance of fresh, crunchy, and tangy flavors!

Recipe Science

Baby spinach is preferred in salads because its tender leaves and mild flavor are more delicate and pleasant to eat.
Honey and Dijon mustard stabilize the vinaigrette by helping the oil and vinegar blend, creating a uniform emulsion that lasts a longer time.
Vigorous mixing breaks the oil into tiny droplets, helping it emulsify with the acidic ingredients for a smooth, stable dressing.

Why It Works

This easy spinach salad recipe is quick to put together, making it a perfect weeknight option. Yet it’s also elegant enough to serve at holiday gatherings. The baby spinach provides a mild, nutrient-rich base that requires no prep. The dressing is made from pantry staples like apple cider vinegar, lemon, Dijon mustard, and honey. Olive oil is whisked in to emulsify the dressing so that it clings to the leaves.

The leafy greens are tossed in the light apple cider vinaigrette. The sliced apples, red onions, and dried cranberries add layers of sweetness and a colorful contrast. With candied pecans for crunch and creamy goat cheese for tanginess, it’s a balanced dish that’s as nutritious as it is delicious.

Ingredients You’ll Need

Ingredients needed to make this spinach salad recipe.

Spinach: Baby spinach is tender and mild in flavor. It is packed with nutrients like iron and vitamins A and C, making it a versatile base for salads.
Apples: Adding Fuji or Honeycrisp apples to a spinach salad provides a crisp texture, balanced sweetness, and a refreshing contrast to savory ingredients.
Onions: Thinly sliced red onions add a zesty bite and a pop of color to the spinach salad, balancing its earthy flavor while boosting antioxidants.
Nuts: Candied pecans add a delightful crunch and a touch of sweetness, balancing savory flavors and enhancing texture.
Dried Fruit: Dried cranberries add a sweet-tart flavor and a chewy texture.
Cheese: Creamy goat cheese adds richness and a tangy flavor.
Dressing: The salad is served with a homemade apple cider vinaigrette. It combines apple cider vinegar, olive oil, lemon juice, zest, Dijon mustard, honey, salt, and pepper. It’s a light emulsified dressing that pairs well with the fresh spinach.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This recipe for spinach salad is easy to customize! Try these delicious ideas:

Lettuce Substitutions: Other types of lettuce can be used instead of baby spinach. Try butterleaf, baby kale, romaine, arugula, or little gem.
Apple Swaps: Try other types of apples like Granny Smith for a tart flavor or sweet gala, Braeburn, red delicious, or gala. Make it a strawberry spinach salad for a summer dish, or use pear during the fall.
Onions: Try pickled red onions for a sweet and tangy flavor. Shallots add a delicate onion and garlic flavor.
Nuts: For a less sweet taste, use toasted pecans, sliced almonds, or walnuts. For variety, try my candied walnuts recipe.
Cheese Options: Sprinkle on feta, gorgonzola, blue cheese, or grate parmesan cheese, pecorino romano right before serving.
Salad Dressing Options: Use balsamic vinegar for a bolder taste to make balsamic dressing. Try my Italian dressing for a red wine vinegar and herb flavor.
Vegetables: Add diced tomatoes, cucumbers, radish, or sliced avocado.
Add Protein: Make the salad and entree with grilled chicken, shrimp, salmon, tofu, hard boiled eggs, or chopped bacon.

How to Make Spinach Salad

Spinach in a metal colander being rinsed with water.

Step 1: Prepare the Spinach

To prepare the spinach for the salad, rinse the leaves thoroughly under cool water to remove any dirt or debris. This step ensures a clean, crisp base for your salad. Use a salad spinner to dry the spinach effectively, as excess moisture can dilute the dressing and make the salad less flavorful.

Salad dressing ingredients placed in a mixing bowl.

Step 2: Make the Dressing

In a medium bowl, add apple cider, honey, lemon zest, lemon juice, Dijon mustard, salt, and pepper.

Mixing bowl with whisk and homemade salad dressing.

Whisk the ingredients to balance sweet, tangy, and savory flavors. Gradually drizzle in the olive oil while whisking continuously to form an emulsified dressing.

Pro Tip: The vigorous mixing process disperses the oil into smaller droplets, which helps it emulsify more effectively with the acidic components. This breakdown of droplets allows the oil to remain suspended within the mixture, creating a stable, smooth, and lightly thickened consistency in the dressing.

Wooden serving spoons mixing a bowl of spinach leaves and salad dressing.

Step 3: Dress the Spinach

Place the spinach in a large bowl. Drizzle ¼ cup of the dressing evenly over the leaves and gently toss to combine, ensuring every piece is lightly coated, enhancing flavor and preventing overdressing.

Step 4: Assemble the Salad

Layer the spinach with sliced apples, red onions, candied pecans, dried cranberries, and crumbled goat cheese. This arrangement ensures an even distribution of flavors and textures in every bite.

Bowl of spinach salad with slices of apples, candied pecans, and crumbles of feta cheese.

Step 5: To Serve

Serve the spinach salad with extra dressing on the side, allowing guests to customize the flavor intensity to their preference.

Frequently Asked Questions

Can I use regular spinach instead of baby spinach?

Regular spinach has a slightly more robust flavor and thicker leaves, which can hold up well to hearty toppings. Just make sure to rinse the leaves thoroughly under cool water to remove any dirt or grit. To make the leaves more manageable for a salad, remove any thick stems, as they can be tough to chew, and tear larger leaves into bite-sized pieces for easy eating.

Is it okay to use pre-washed bagged spinach for the salad?

Yes, pre-washed bagged spinach is safe to use! For pre-packaged greens labeled “triple washed” or “ready-to-eat,” additional washing isn’t necessary, as they undergo rigorous sanitation under Good Manufacturing Practices (GMP).

Can I make the dressing ahead of time and store it separately from the salad ingredients?

Homemade dressings like this apple cider vinaigrette can be refrigerated in an airtight container for up to 5 days. Just give it a good whisk or shake in a jar before using, as the oil and acidic ingredients will naturally separate over time. Keeping the dressing separate from the salad ingredients ensures the spinach stays crisp and fresh until you’re ready to serve.