Spinach Salad

5 from 1 vote

This easy Spinach Salad is loaded with crips apples, creamy goat cheese and crunchy walnuts. Served with a simple dressing, it is perfect as a healthy side dish for quick weeknight dinners and holidays.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Low calorie, Low carb, Vegetarian

Keyword: apples, nuts, spinach

Servings: servings

Ingredients

5 oz (150 g) baby spinach
1 apple thinly sliced, I recommend Honeycrisp or Gala
⅓ cup (80 g) crumbled goat cheese
¼ cup (30 g) walnuts toasted and chopped
¼ red onion thinly sliced

Apple Cider Vinaigrette

3 tbsp olive oil extra virgin
1 tbsp apple cider vinegar
½ tsp maple syrup or honey
½ tsp dijon mustard
salt and pepper to taste

Instructions

Salad Dressing

In a small bowl or mason jar, combine olive oil with apple cider vinegar, maple syrup, dijon mustard, salt and pepper. Use a fork or spoon to whisk, then set it aside.

Spinach Salad

Add to a large bowl baby spinach, sliced apple, crumbled goat cheese, chopped walnuts and red onion.
Drizzle the dressing over the salad and toss to combine. Serve fresh.

Notes

Ingredient notes

Spinach: Use pre-washed baby spinach, or wash and rinse the spinach very well before assembling the salad.
Apple: Replace apple with your favorite seasonal fruit such as pear, mandarine, orange, strawberries or berries.
Goat cheese: Replace goat cheese with feta, Parmesan cheese, cottage cheese or plant based feta.
Walnuts: This recipe recommends toasted walnuts (directions below), but you can also use raw walnuts. Replace with pecans, almonds or roasted seeds.
Dressing: I find that apple adds plenty of sweetness, so I only add ½ teaspoon of maple syrup. For a sweeter vinaigrette, use 1 teaspoon.

Homemade roasted walnuts

Preheat a large skillet over medium heat, then add the walnuts and roast for 2 - 5 minutes. Stir frequently to prevent burning.

Storage notes

Tip: This salad is best served immediately. If you make it ahead for later, store all components in different containers to preserve freshness and flavor.
To meal prep: Prepare all ingredients ahead, then place them in individual food containers. Store the dressing in a mason jar. Before eating, assemble the salad and toss with dressing.
To store: Store leftovers in a large airtight container for up to 1 day. Toss with extra dressing before serving.
To freeze: Spinach salad cannot be frozen.

Nutrition