Spinach Salad
Yield: 6 servings
Calories: 288kcal
I love making spinach salad because it's a quick and healthy way to get my daily dose of greens packed with nutrients and flavor.
Ingredients
Spinach Salad
- 5 ounces (142 g) baby spinach, washed and dried
- ½ cup (87 g) sliced Fuji apples, or Honeycrisp, ⅛" thick
- ¼ cup (19 g) sliced red onions, or shallots, ⅛" thick
- ½ cup (67 g) candied pecans
- ¼ cup (28 g) dried cranberries
- ¼ cup (57 g) crumbled goat cheese
Apple Cider Vinaigrette
- 3 tablespoons (45 ml) apple cider vinegar
- 2 tablespoons (30 ml) honey, or maple syrup
- 1 teaspoon lemon zest
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) dijon mustard
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ½ cup (120 ml) olive oil
Instructions
- Prepare the Spinach – Rinse the spinach under cool water. Dry the leaves in a salad spinner.
- Make the Dressing – In a medium bowl, whisk together apple cider, honey, lemon zest, lemon juice, mustard, salt, and pepper. Slowly drizzle in the olive oil and whisk until it becomes a lightly thickened emulsified dressing. Season to taste.
- Dress the Spinach – Add the spinach to a large serving bowl. Drizzle on a ¼ of the dressing, and toss to coat.
- Assemble the Salad – Top the spinach with apples, onions, pecans, cranberries, and goat cheese.
- To Serve – Serve the spinach salad with extra dressing on the side.
Notes
- Dressing Yield: 3/4 cups
- Storing: The dressing can be stored in an airtight container in the refrigerator for up to 5 days. Whisk before using. The salad can be covered refrigerated for up to 2 days.
Nutrition
Calories: 288kcal | Carbohydrates: 17g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 4mg | Sodium: 304mg | Potassium: 174mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2321IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg
Recipe Link
Recipe Video