Description
Spinach Salad with Cranberries, Walnuts & Apple is a fresh, colourful and easy salad made with tender baby spinach, crisp apple, sweet dried cranberries, toasted walnuts and creamy feta. Finished with a simple honey-balsamic dressing, it’s a delicious choice for lunch, a light dinner or a fresh side dish.
Ingredients
4 cups fresh baby spinach
1 crisp apple, thinly sliced
1/2 cup dried cranberries
1/3 cup walnuts, roughly chopped and toasted
1/3 cup crumbled feta cheese
1/4 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Salt and black pepper, to taste
Instructions
Place the roughly chopped walnuts in a dry skillet over medium heat.
Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside to cool.
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard and fresh lemon juice.
Season with salt and black pepper, then whisk until the dressing is smooth and well combined.
Add the fresh baby spinach to a large serving bowl.
Arrange the thinly sliced apple, dried cranberries, toasted walnuts, crumbled feta and thinly sliced red onion over the spinach.
Drizzle the honey-balsamic dressing evenly over the salad just before serving.
Gently toss everything together until the ingredients are lightly coated with the dressing.
Serve immediately while the spinach is fresh and the toasted walnuts remain crunchy.
Notes
Toast the walnuts for a few minutes to bring out their flavour and keep them crunchy.
Slice the apple just before serving to help keep it crisp and fresh.
Add the dressing just before eating so the spinach stays fresh.
Start with a small amount of dressing and add more if needed.
Serve immediately for the best contrast between the fresh spinach and crunchy walnuts.
- Prep Time: 10 mins
- Cook Time: 3 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean