Apple, Walnut, and Cranberry Spinach Salad
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.
Equipment
- Large Salad Bowl
- Cutting board & sharp knife
- Small skillet
- Mason jar or small bowl + whisk
- Salad tongs or two large spoons
Ingredients
- 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
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.
Notes
Nutritional Value (per serving)
- Calories: ~280
- Protein: 5 g
- Fat: 19 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Sugar: 18 g
- Sodium: 180 mg