Spinach Apple Salad
A crisp, refreshing salad that pairs tender baby spinach with sweet, crunchy apple slices. Tossed with toasted walnuts, tangy dried cranberries, and a simple maple-Dijon vinaigrette, it comes together in 15 minutes. Perfect as a light lunch or a bright side dish for any meal.
For 4 servings
- prep · ~8 min
Prepare the ingredients.
1.Wash and dry the baby spinach thoroughly.2.Core the apple and slice into thin matchsticks or rounds.3.Thinly slice the red onion.4.Roughly chop the toasted walnuts. - mix · ~2 min
Make the maple-Dijon vinaigrette.
1.In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard.2.Season with a pinch of salt and black pepper.3.Whisk until emulsified and smooth. - assemble · ~2 min
Toss the salad.
1.Place spinach in a large serving bowl.2.Add sliced apples, red onion, walnuts, and dried cranberries.3.Drizzle the vinaigrette over the top and toss gently to coat evenly.TIPToss the salad just before serving to keep the spinach crisp and the apples from browning. - serve
Serve immediately.
Divide the salad among plates or bowls and serve right away.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant to deepen their nutty flavor.
- 2Slice the apple just before tossing to minimize browning and keep it crisp.
- 3Dry the spinach thoroughly after washing; excess water dilutes the vinaigrette and makes the salad soggy.
- 4For the best texture, toss the salad gently with your hands instead of tongs to avoid bruising the spinach leaves.
- 5Make the vinaigrette up to 3 days ahead; shake or whisk again just before using.
Adapt it for your goals.
Vegan
The recipe is already vegan as written. To keep it fully plant-based, ensure your Dijon mustard and maple syrup are certified vegan (most are).
add proteinAdd-protein
Top with grilled chicken, crumbled goat cheese, or chickpeas to turn this side salad into a satisfying main course lunch.
nut freeNut-free
Replace walnuts with sunflower seeds or pumpkin seeds for a nut-free crunch that still adds texture and healthy fats.
low sugarLow-sugar
Reduce or omit the maple syrup and add a pinch of stevia or a few drops of liquid monk fruit; the apples and cranberries already provide natural sweetness.
gluten freeGluten-free
This salad is naturally gluten-free; just double-check that your Dijon mustard and apple cider vinegar are certified gluten-free if needed.
Why this is on our healthy list.
Rich in Vitamin A
Baby spinach provides a high amount of vitamin A from beta-carotene, supporting healthy vision and immune function.
Heart-Healthy Fats
Walnuts and olive oil offer unsaturated fats that can help maintain healthy cholesterol levels when part of a balanced diet.
Dietary Fiber Boost
Apples and dried cranberries contribute soluble and insoluble fiber, aiding digestion and promoting fullness.
Low-Calorie Base
This salad is low in calories yet nutrient-dense, making it a smart choice for weight management without sacrificing flavor.
Frequently asked questions
It's best served immediately, but you can prep components: toast walnuts, slice onion, and make vinaigrette up to 2 days ahead. Add spinach and apple just before serving.
