Spinach Apple Salad

Ingredients

• 142 g (5 oz)baby spinach
• 1apple, chopped
• 50 g (⅓ cup)feta cheese, crumbled
• 53 g (⅓ cup)dried cranberries
• 37 g (⅓ cup)walnuts
• to tasteapple cider vinegar dressing

Instructions

1. 1

   Toast the walnuts

   Heat the oven to 177°C (350°F). Spread the walnuts on a rimmed baking sheet and bake for 8–10 minutes, until golden and fragrant. Set them aside to cool slightly.

2. 2

   Toss and serve

   Add the spinach, chopped apple, feta, dried cranberries and walnuts to a large bowl. Toss gently with as much dressing as you like, then serve straight away.

What is spinach apple salad?

Spinach apple salad is a fresh salad built around leafy greens and crisp fruit, with savoury and sweet additions for contrast. This American-style version pairs baby spinach with feta, dried cranberries and walnuts.

Toasting the walnuts brings out their aroma, while the apple cider vinegar dressing ties the sharp, sweet and creamy elements together. The short preparation makes it useful as a quick side dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 106 calories, 3g protein, 12g carbs, 6g fat.

The apple and dried cranberries provide most of the carbohydrates, while walnuts and dressing contribute much of the fat. Feta and spinach add some protein; serve the salad with a protein-rich main or add one alongside to make the plate more balanced.

Choosing the ingredients

Baby spinach: its tender leaves are ready to use and work well without a heavy dressing. Choose fresh leaves and remove any tough stems.

Apple and feta: a crisp apple keeps its bite among the soft leaves, while salty, crumbly feta balances its sweetness. Chop the apple just before assembling to keep it looking fresh.

Toast the walnuts carefully

Walnuts: spread them in a single layer on the rimmed baking sheet so they toast evenly. Bake at 177°C (350°F) for 8–10 minutes, checking for a golden colour and a fragrant smell.

Cooling: let the nuts cool slightly before adding them to the greens. This helps preserve the spinach's texture.

Balance the textures

Crisp and tender: the apple and toasted walnuts add crunch against the soft spinach and crumbly feta. Toss gently so the leaves stay intact and the toppings remain distributed.

Sweet and savoury: dried cranberries add concentrated sweetness, while feta brings saltiness. Add the dressing gradually so it complements rather than overwhelms those flavours.

Dress just before serving

Dressing: add the apple cider vinegar dressing to taste, starting with a little and tossing before adding more. The recipe gives no fixed quantity, so adjust it to the amount of spinach and your preference.

Timing: assemble and dress the salad just before serving. The leaves and chopped apple are at their best when freshly tossed.

What to serve with it

As a side: serve it alongside a simple roast, grilled food or a savoury tart. Its fruity, tangy profile pairs well with a range of main dishes.

For a fuller meal: add a source of protein separately, such as cooked chicken or beans, and serve with bread if you want a more substantial plate.

Recipe notes & tips

• Check the walnuts before the end of their baking time, as they can move from toasted to overdone quickly.
• Use a rimmed baking sheet to keep the walnuts contained while they toast.
• Chop the apple shortly before assembling the salad.
• Crumble the feta into small pieces so it is spread through the bowl.
• Add the dressing in stages and taste as you toss.
• Serve immediately after dressing for the freshest texture.

Variations

• Use another apple: choose a crisp variety for a similar fresh bite.
• Change the nuts: use pecans in place of walnuts and toast them before adding.
• Swap the dried fruit: try raisins instead of dried cranberries.
• Add extra greens: mix in another tender salad leaf alongside the spinach.
• Make it more filling: serve with cooked chicken or beans on the side.

Common mistakes to avoid

• Burning the walnuts: check them at 8 minutes and remove them once golden and fragrant.
• Adding too much dressing: start with a small amount, toss and add more only if needed.
• Dressing too early: toss the salad just before serving to keep the leaves fresh.
• Tossing too roughly: fold the ingredients together gently to avoid bruising the spinach.
• Adding hot walnuts: let them cool slightly before mixing them into the salad.

How to store

The salad is best served immediately, as dressed spinach wilts and chopped apple can lose its fresh appearance. If preparing ahead, refrigerate the undressed ingredients separately and add the dressing just before serving; use them within a day for the best texture.

Frequently asked questions