This Spinach Salad is hearty, healthy, and quick and easy to make. This fall recipe pairs tender baby spinach with crisp apples, red onion, dried cranberries, pecans, and feta in a super simple homemade balsamic vinaigrette. It takes just moments to prepare, makes a filling lunch, or pairs well with any main course. It will quickly become a new family favorite!
I'm all about quick side dishes, especially during the week, and this easy spinach salad recipe is one of the best. It has delicious flavors my whole family enjoys, but it relies on ordinary ingredients I always keep in my pantry. It doesn't taste simple, though. All of the flavors really sing together, especially during the cool fall months. Pair it with everything from simple baked chicken to your favorite holiday feast. It's a keeper!
Why You'll Love This Spinach Salad
- Simple simple side dish. My favorite thing about this recipe is how easily it comes together. You only need a few simple pantry staples, like pecans, onions, and cranberries, and the ingredients for the dressing. This makes it a great option even when the pantry looks a little bare.
- Great fall flavors. Although you can make this salad any time of the year, the apples, onions, cranberries, and nuts are right at home in the fall and winter. It's a great healthy lunch for meal prep and is the perfect side salad for Thanksgiving or to serve with your holiday meal!
- Easy to adapt. Since this healthy spinach salad is such a simple recipe, there are many ways to adjust it to suit your flavor preferences. Change the fruits or greens, use a different dressing, or add protein to make it a main dish. See my suggestions below to really make it your own. You'll see why it's become a staple in our home!
Ingredient Notes
To make this delicious Spinach Salad, you will need the following ingredients (full measurements in recipe card below):
- baby spinach - use pre-washed baby spinach.
- apple - use any color you like, but cut it into thin slices. If you want to keep them from turning brown, dip the apple slices in lemon juice.
- red onion - thinly sliced onion adds a nice crunch and bite.
- pecans - rough chop pecans or use sliced almonds.
- dried cranberries - for a little sweetness. Dried cherries are a good substitute.
- feta cheese - crumbled into small pieces.
- balsamic vinegar - for a rich, tangy flavor.
- extra virgin olive oil - or your favorite neutral salad oil.
- Dijon mustard - to emulsify the vinaigrette.
- salt & ground black pepper - to taste.
You will also need measuring cups and spoons, mixing bowls, a whisk, and serving utensils.
How to Make the Best Spinach Salad
- Assemble. In a large mixing bowl, add spinach, sliced apple, onion, pecan, dried cranberries, and feta cheese.
- Make dressing. In a small mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until smooth.
- Toss. Add the dressing to the salad and toss well. Serve immediately.
Recipe Variations
- Play with the ingredients. Use dried cherries or apricots and candied pecans for extra sweetness. Replace the apple with pear and use blue cheese crumbles or creamy goat cheese instead of feta! It's also great with roasted butternut squash or sweet potatoes.
- Add protein. For extra protein, pair this simple spinach salad with crumbled bacon, sliced roasted turkey, hard-boiled eggs, garbanzo beans, or grilled chicken.
- Use your favorite dressing. Balsamic is the perfect vinegar to pair with spinach's earthy flavor, but I also enjoy using dressings made with red wine vinegar or apple cider vinegar.
- Change the greens. The spinach can be mixed with or replaced by another leafy green, like arugula, salad greens, or lettuce.
- Add a little sweetness. Drizzle a little maple syrup or honey into the vinaigrette for a sweet, fall flavor.
- Make a strawberry spinach salad. Replace the apple with fresh strawberries, add slices of grilled chicken, and use a creamy poppy seed dressing.
How to Serve
This Spinach Salad is delicious served on its own for lunch, or paired on the side of some of my favorite dinner entrees including:
- Butternut Squash Apple Soup
- Roast Stuffed Chicken
- Homemade Hamburger Helper
- Rice Pilaf with Carrots
- Chicken Penne Pasta
- Sheet Pan Thanksgiving Dinner
For more recipes, see our 60+ Fall Dinner Ideas.
Recipe Tips and Tricks
- Serve right away. Spinach is a very delicate green and will start to break down quickly once tossed in dressing. The leftovers should be stored with the dressing on the side and the salad right before serving.
- Rinse the salad well. Fresh spinach wilts quickly in the fridge. Rinsing the salad again in your salad spinner can perk it back up and ensure that it is nice and fresh.
- Make your own dressing. You need 5 simple ingredients to make your own salad dressing, which adds so much more flavor than the storebought stuff. It's worth the extra few seconds!
Storing Instructions
Spinach salad is best served right away. If you want to make enough for leftovers, place the salad in an airtight container and store the dressing on the side. The leftover salad will stay fresh for 3-4 days.
FAQ
Yes! Fresh spinach leaves can be eaten raw or cooked. Spinach salads are a great way to eat more leafy greens, and spinach tastes especially great with nuts, fresh and dried fruits, and a little cheese. Most people prefer to eat baby spinach in salads and reserve the larger leaves for cooking, like in this creamed spinach.
Spinach has an earthy flavor that pairs especially well with the sweetness of balsamic vinaigrette.
If you aren't a big fan of spinach, try using baby spinach instead of full-sized leaves. They have a milder flavor and texture and can be eaten just like your favorite salad greens.
More Fall Salad Recipes
- 15 Best Fall Salad Recipes
- Arugula Salad with Apple and Pecan
- Apple Walnut Salad
- Fall Harvest Salad with Butternut Squash and Apple
- Sweet Kale Salad
- Thanksgiving Salad
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Spinach Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Spinach Salad is hearty, healthy, and quick and easy to make. This fall recipe pairs tender baby spinach with crisp apples, red onion, dried cranberries, pecans, and feta in a super simple homemade balsamic vinaigrette. It takes just moments to prepare, makes a filling lunch, or pairs well with any main course. It will quickly become a new family favorite!
Ingredients
- 5 ounces fresh baby spinach
- 1 apple, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup pecan or sliced almonds
- ¼ cup dried cranberries
- ¼ cup feta cheese, crumbled
For the dressing:
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- ½ tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- In a large mixing bowl, add spinach, sliced apple, onion, pecan, dried cranberries, amd feta cheese.
- In a small mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until smooth.
- Add the dressing into the salad and toss well. Serve immediately.
Notes
How to store: Spinach salad is best served right away. If you want to make enough for leftovers, place the salad in an airtight container and store the dressing on the side. The leftover salad will stay fresh for 3-4 days.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Leave a Comment