Chopped Spinach Apple Salad

Ingredients

• 4 packed cups (about 960 ml)chopped spinach
• 4 packed cups (about 960 ml)chopped romaine lettuce
• 1 largeapple, such as Honeycrisp, Fuji or Pink Lady, cored and chopped
• 5 stripscooked bacon
• about 60 g (½ cup)chopped toasted pecans
• about 40 g (¼ cup)dried cranberries
• about 45 g (⅓ cup)crumbled goat cheese
• 60 ml (¼ cup)extra-virgin olive oil
• 15 ml (1 Tbsp.)balsamic vinegar
• 15–30 ml (1–2 Tbsp.)honey
• 2.5 ml (½ tsp.)Dijon mustard
• to tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Whisk the dressing

   Whisk together the vinaigrette ingredients. Season to taste with salt and pepper, then set aside.

2. 2

   Toss the salad

   Combine the spinach, romaine, apple, bacon, pecans, cranberries and goat cheese. Pour over the dressing and toss to coat. Serve immediately.

What is chopped spinach apple salad?

This American-style salad brings together leafy greens, crisp apple, savoury bacon, nuts, dried fruit and creamy goat cheese. It makes a substantial lunch or an easy side dish.

The combination works because the apple and cranberries bring sweetness, while balsamic dressing and goat cheese add tang. Chopping the ingredients makes it easy to get a little of everything in each forkful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 7g protein, 17g carbs, 28g fat.

The apple and dried cranberries contribute most of the carbohydrates, while olive oil, bacon, pecans and goat cheese contribute much of the fat. Bacon and goat cheese also provide some protein. To make the plate more filling, serve the salad alongside a protein-rich main or add a portion of cooked chicken.

Choose crisp greens and apples

Spinach: Pack the chopped leaves into the measuring cup as directed, but avoid crushing them. Romaine adds a crisp, sturdy contrast to the softer spinach.

Apple: Honeycrisp, Fuji and Pink Lady are suggested options; choose a firm apple so the pieces keep their crunch. Core it and chop it shortly before tossing.

Build a balanced topping mix

Bacon and pecans: Cooked bacon gives the salad a smoky, savoury note, while toasted pecans bring crunch. Let the bacon cool before adding it so it does not wilt the greens.

Cranberries and goat cheese: Dried cranberries give small bursts of sweetness, and crumbled goat cheese adds a creamy, tangy finish. Keep the pieces distributed through the salad rather than piling them on top.

Whisk the vinaigrette

Emulsion: Whisk the olive oil, balsamic vinegar, honey and Dijon mustard until the dressing looks evenly combined. The mustard helps bring the oil and vinegar together.

Seasoning: Taste before dressing the greens and adjust the salt and pepper to suit. Start with less honey if you prefer a sharper vinaigrette.

Toss at the last minute

Timing: Combine the salad ingredients and dressing immediately before serving, as the leaves soften once coated. This also helps the apple stay crisp.

Texture: Toss gently but thoroughly so the dressing reaches the leaves without crushing the goat cheese or bruising the spinach.

Serve it as lunch or a side

For lunch: Divide the salad between four plates or containers and eat soon after dressing. If packing ahead, keep the dressing separate until you are ready to eat.

Alongside dinner: Serve it with a simple main course such as roasted chicken or a savoury tart. The sweet, tangy and smoky flavours complement a range of dishes.

Recipe notes & tips

• Toast the pecans ahead of time and let them cool before adding them.
• Use a firm, crisp apple for the best texture.
• Whisk the dressing again if the oil and vinegar begin to separate.
• Add the dressing gradually so the leaves are coated but not soggy.
• Crumble the goat cheese over the salad just before tossing for a neater finish.

Variations

• Swap the nuts: Use chopped walnuts in place of pecans for a different crunch.
• Change the cheese: Crumbled feta can replace goat cheese for a saltier finish.
• Try another apple: Use any firm, crisp eating apple you have available.
• Make it meat-free: Leave out the bacon and add extra toasted pecans for crunch.
• Adjust the sweetness: Start with 1 tablespoon of honey and add more to taste.

Common mistakes to avoid

• Dressing too early: The greens soften after tossing, so add vinaigrette just before serving.
• Adding hot bacon: Warm bacon can wilt the leaves; let it cool first.
• Using a soft apple: Softer fruit can lose its bite; choose a firm variety.
• Pouring in all the dressing at once: Add it gradually and toss until the salad is lightly coated.
• Overmixing the cheese: Toss gently to keep the goat cheese from breaking down into the dressing.

How to store

Store undressed salad and vinaigrette separately in airtight containers in the fridge and use within 1–2 days for the best texture. Once dressed, the greens soften, so this salad is best eaten immediately; it is not suited to reheating.

Frequently asked questions