Apple, Walnut, and Cranberry Spinach Salad

Fresh, crisp, and full of flavor — that’s exactly how this apple walnut and cranberry spinach salad feels with every bite. It’s the kind of dish that’s simple to put together yet feels like something you’d order at a cozy café in the middle of autumn. The sweetness of the apples, the crunch of the walnuts, and the tart pop of cranberries all come together over tender spinach leaves for a salad that’s light, refreshing, and satisfying.

I love that this salad works as both a side dish and a meal on its own. Paired with a creamy vinaigrette or a tangy balsamic dressing, it balances out beautifully — you get crunch, sweetness, a little tartness, and earthy greens all on one forkful. It’s proof that salads don’t have to be boring or complicated to be delicious.

This is one of those walnut salad recipes that feels especially fitting for cooler months when apples are in season and you’re craving something wholesome but not heavy. It also fits right into the collection of fall spinach salad recipes, perfect for holiday tables, weeknight dinners, or even packed lunches.

Whether you’re looking for a light vegetarian lunch, a refreshing side dish for dinner, or a beautiful addition to your holiday spread, this apple walnut salad has you covered. The flavors are vibrant yet comforting, making it one of those recipes you’ll keep coming back to.

Why You’ll Love It

• The flavors just work together. The sweet crunch of apples, the nutty bite of walnuts, and the tangy chew of dried cranberries over fresh spinach create the perfect balance of taste and texture.
• It feels cozy but fresh. While it’s light enough for a weekday lunch, the flavors have that comforting fall vibe that makes it stand out among other vegetarian recipes.
• A salad that actually satisfies. Thanks to the protein and healthy fats from walnuts, it’s more filling than your average bowl of greens.
• Versatile and meal-prep friendly. This walnut salad recipe works as a side dish for dinner, a make-ahead lunch, or even a festive holiday starter.
• Naturally wholesome. Made with real, fresh ingredients, it’s a salad you can feel good about eating (and serving to friends and family).

Ingredient List

• 6 cups fresh baby spinach
• 2 medium apples, thinly sliced (Honeycrisp or Gala work well)
• ½ cup walnuts, lightly toasted
• ½ cup dried cranberries
• ¼ cup red onion, thinly sliced
• ½ cup crumbled feta cheese (optional, but delicious)

For the Dressing:

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Ingredient Notes

• Apples – I usually go for Honeycrisp because they’re crisp and sweet with just the right amount of tartness. Gala or Fuji are also great choices. Avoid mushy varieties like Red Delicious here.
• Walnuts – Toasting them makes a huge difference. It brings out the nuttiness and adds an irresistible crunch. (Just a quick 5 minutes in a dry skillet does the trick.)
• Spinach – Baby spinach works best because it’s tender and blends beautifully with the other ingredients. You could also use a mix of spinach and arugula if you like a peppery bite.
• Cranberries – Dried cranberries give that perfect chewy-sweet pop. If you prefer less sweetness, you can swap for dried cherries.
• Feta cheese – Totally optional, but I love the salty creaminess it adds. Goat cheese would also be amazing here.
• Dressing – The honey-Dijon combo is my go-to because it’s simple and ties the whole salad together. Don’t skip it — bottled dressing won’t give you the same bright, fresh flavor.

Kitchen Equipment Needed

• Large salad bowl – For tossing everything together without the spinach flying everywhere. I like using a wide, shallow bowl so the toppings stay visible and pretty.
• Cutting board + sharp knife – For slicing the apples and red onion thinly (a sharp knife makes this way easier).
• Small skillet – Perfect for toasting the walnuts in just a few minutes. I always use my little cast iron pan for this because it heats evenly.
• Mason jar or small bowl + whisk – For mixing the dressing. A jar is my favorite — just shake it up, and it’s ready.
• Salad tongs or two large spoons – For tossing and serving without bruising the spinach leaves.

Instructions

Step 1: Prep the spinach base

• Rinse the baby spinach under cold water and pat it dry with a clean kitchen towel or use a salad spinner.
• Add the spinach to your large salad bowl. This is the foundation of your salad, so make sure it’s nice and fresh.

Pro tip: If your spinach looks a little wilted, soak it in a bowl of ice water for 5 minutes to perk it right back up.

---

Step 2: Slice the apples and onion

• Core the apples and slice them into thin wedges or matchsticks (whichever you prefer). Leave the skin on for color and extra nutrients.
• Thinly slice the red onion into very fine strips.

Pro tip: To take the sharp bite out of raw onions, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the salad.

---

Step 3: Toast the walnuts

• Place a small skillet over medium heat.
• Add the walnuts and toast for 3–5 minutes, stirring occasionally, until fragrant and slightly darker.
• Remove them from the pan and let them cool for a minute before tossing into the salad.

Pro tip: Keep an eye on the walnuts — they can go from perfectly toasted to burnt in seconds. Stir often!

---

Step 4: Make the dressing

• In a mason jar or small bowl, combine the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper.
• Shake the jar with the lid on (or whisk in a bowl) until everything is fully blended and slightly creamy.

Pro tip: Whisk continuously (or shake hard!) so the oil and vinegar emulsify — this keeps the dressing from separating too quickly.

---

Step 5: Assemble the salad

• Add the sliced apples, red onion, toasted walnuts, cranberries, and feta cheese (if using) to the bowl of spinach.
• Pour the dressing evenly over the top.
• Gently toss everything together with salad tongs or two large spoons until all the spinach is lightly coated in dressing.

---

Step 6: Serve and enjoy

• Transfer the salad to a serving platter or individual bowls.
• Finish with a little extra sprinkle of walnuts or cranberries for garnish if you want it to look extra inviting.
• Serve immediately while the apples are crisp and the spinach is fresh.

Tips and Tricks for Success

• Toast your nuts. It might feel like an extra step, but toasted walnuts have way more flavor than raw ones.
• Slice apples just before serving. This keeps them from browning and helps the salad look fresh and vibrant.
• Dress lightly at first. Start with half the dressing, toss, then add more if needed — you don’t want soggy spinach.
• Use a wide bowl for tossing. A bigger bowl makes it easier to coat everything evenly without crushing the greens.
• Chill the dressing. Making it ahead and storing it in the fridge helps the flavors meld beautifully.

Ingredient Substitutions and Variations

• Nuts: Swap walnuts for pecans, almonds, or even pumpkin seeds if you prefer.
• Cheese: Goat cheese or blue cheese works as a tangy alternative to feta. Or skip the cheese for a dairy-free version.
• Apples: Pears are a great stand-in if you want a softer, sweeter fruit.
• Cranberries: Try dried cherries, raisins, or even fresh pomegranate seeds for a juicy twist.
• Greens: Mix spinach with arugula or kale for a little more variety in texture and flavor.
• Dressing: Balsamic vinaigrette works beautifully if you don’t want a honey-Dijon base.

Serving Suggestions

• As a light lunch: I often enjoy this apple walnut salad on its own with a slice of crusty bread — it’s refreshing but still filling enough to keep me going through the afternoon.
• Paired with soup: It makes the perfect side to a warm bowl of butternut squash or tomato basil soup — cozy, balanced, and satisfying.
• Holiday table star: This salad looks gorgeous on a Thanksgiving or Christmas spread and balances out heavier dishes like mashed potatoes and stuffing.
• With protein on top: Add grilled chicken, salmon, or even chickpeas if you want to turn it into a more complete meal.
• For entertaining: I love plating it on a wide serving platter instead of a bowl — it shows off all the colors and makes the dish feel extra special.

Storage and Reheating Instructions

• Store undressed: Keep the spinach, toppings, and dressing separate if you’re planning ahead. This prevents the greens from getting soggy.
• Refrigerate leftovers: Dressed salad will keep for about 1 day in an airtight container, but it’s best enjoyed fresh.
• Keep dressing in a jar: The homemade dressing stores well in the fridge for up to 5 days. Just shake it before using.
• Revive spinach: If the leaves wilt slightly after refrigeration, toss in a handful of fresh spinach before serving.
• No reheating needed: Since this is a fresh salad, you don’t need to reheat — just assemble and enjoy cold.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! You can prep the ingredients in advance (slice apples last minute to avoid browning) and store the dressing separately. Toss everything together just before serving.

How do I keep the apples from turning brown?

Toss the apple slices with a little lemon juice right after cutting. It helps keep them crisp and bright.

Is this salad vegetarian?

Absolutely! This is one of those easy vegetarian recipes that still feels hearty thanks to the walnuts and cheese.

Can I make it dairy-free?

Yes — simply skip the feta or swap it for a dairy-free cheese alternative. The salad is still delicious without it.

What other dressings work well here?

Balsamic vinaigrette or a simple lemon vinaigrette are both excellent options if you want to switch it up.

Can I double this recipe for a crowd?

Definitely! This makes a great party salad. Just double or triple the ingredients and serve it on a large platter for easy sharing.

---

Did you try this apple walnut and cranberry spinach salad? I’d love to hear how it turned out for you — drop a comment below and let me know! Don’t forget to share this recipe with a friend who loves fresh and flavorful walnut salad recipes.