Description

Fresh Spinach, Apple & Feta Salad with Cranberries, Crunchy Walnuts & Honey Balsamic Glaze combines tender baby spinach, crisp apples, sweet-tart cranberries, toasted walnuts, creamy feta, and a sweet-tangy honey balsamic glaze for a colourful and refreshing salad.

Ingredients

5 cups (150 g) fresh baby spinach

2 crisp apples, thinly sliced

1/2 cup (60 g) dried cranberries

1/2 cup (60 g) walnuts, roughly chopped

3/4 cup (110 g) crumbled feta cheese

2 tbsp fresh parsley, chopped

1 tbsp fresh mint, chopped

3 tbsp balsamic vinegar

2 tbsp honey

1 tbsp extra-virgin olive oil

1 tsp Dijon mustard

1 tbsp fresh orange juice

1/4 tsp salt

1/4 tsp black pepper

1 tbsp extra dried cranberries

1 tbsp toasted walnuts

1 tsp fresh lemon or orange zest

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Instructions

1. Place the roughly chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool slightly.

2. Wash and thinly slice the apples. Toss the slices with a small splash of fresh lemon juice to help slow browning and keep them looking fresh and crisp.

3. In a small bowl or jar, whisk together the balsamic vinegar, honey, extra-virgin olive oil, Dijon mustard, fresh orange juice, salt, and black pepper. Continue whisking until the mixture is smooth, glossy, and well combined.

4. Add the fresh baby spinach to a large serving bowl or platter. Remove any large stems if necessary and make sure the spinach is thoroughly dry before assembling the salad.

5. Arrange the sliced apples, dried cranberries, toasted walnuts, and crumbled feta over the spinach. Spread the ingredients evenly so every serving gets a little of each flavour and texture.

6. Sprinkle the chopped parsley and fresh mint evenly over the salad. The fresh herbs add a bright, refreshing flavour that complements the sweet fruit and creamy feta.

7. Just before serving, drizzle the honey balsamic glaze over the salad. Start with a moderate amount and add more if desired, making sure the spinach and toppings are lightly coated.

8. Use salad servers to gently toss everything together. Take care not to crush the feta or break the apple slices while mixing.

9. Finish with extra dried cranberries, toasted walnuts, and a little fresh lemon or orange zest. The citrus zest adds a bright aroma and a beautiful finishing touch.

10. Serve immediately while the spinach is fresh, the apples are crisp, and the toasted walnuts are crunchy.

Notes

Choose crisp apples such as Honeycrisp, Pink Lady, Fuji, or Granny Smith for the best texture and flavour.

Dry the spinach well before assembling the salad. Excess water can dilute the honey balsamic glaze and make the salad soggy.

Toast the walnuts for a few minutes in a dry skillet to bring out their natural oils and make them more fragrant.

Dress the salad just before serving to keep the spinach fresh and prevent it from wilting too quickly.

Taste the honey balsamic glaze before serving and adjust with a little extra honey or balsamic vinegar if needed.

Slice the apples shortly before serving to keep them crisp and help minimize browning.

Don’t overdress the salad. The spinach and toppings should be lightly coated rather than swimming in dressing.

Baby kale can be substituted for spinach, or you can combine baby kale and spinach for a heartier salad.

Toasted pecans work beautifully instead of walnuts and provide a slightly sweeter, buttery flavour.

Prepare the individual ingredients ahead of time, but keep the dressing separate. Assemble and dress the salad shortly before serving.

Goat cheese, blue cheese, or crumbled cotija can be used instead of feta depending on your preferred flavour profile.

Add grilled chicken, roasted turkey, grilled salmon, shrimp, or chickpeas to turn the salad into a more substantial meal.

Serve alongside roasted chicken, turkey, grilled salmon, pork, roasted vegetables, soup, or crusty bread.

For entertaining, arrange the ingredients on a large platter and drizzle the glaze over the top just before serving so the colourful layers remain visible.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean