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
- 1/4 cup red onion, thinly sliced
- 1/2 cup pecan or sliced almonds
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
For the dressing:
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 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