Cranberry Apple Spinach Salad Recipe

This vibrant Cranberry Apple Spinach Salad is a perfect harmony of flavors and textures that will delight your taste buds. Fresh baby spinach leaves are topped with crisp apple slices, tangy red onions, sweet candied pecans, chewy dried cranberries, and creamy goat cheese—all brought together with a homemade apple cider vinaigrette. Ready in just 20 minutes, it’s an effortless yet impressive dish that works beautifully as a light lunch or a starter for your dinner gatherings.

Ingredients You’ll Need

• Baby Spinach: The foundation of our salad—tender, fresh, and full of nutrients. Make sure it’s thoroughly dried after washing to prevent a watery salad.
• Apples: Fuji or Honeycrisp varieties add the perfect crisp texture and sweet-tart flavor. Their firmness holds up well in the salad without becoming soggy.
• Red Onions: Provide a sharp, pungent contrast to the sweet elements. Slice them thin to avoid overwhelming other flavors—shallots make a great milder alternative.
• Candied Pecans: These sweet, crunchy nuts add incredible texture and a caramelized flavor that elevates the entire salad. You can buy them pre-made or make your own.
• Dried Cranberries: Add a chewy texture and burst of tartness that complements the sweet apples beautifully. Look for ones without excess added sugar if possible.
• Goat Cheese: Brings a creamy, tangy element that balances the sweet ingredients. Its slight acidity works wonderfully with fruit elements.
• Apple Cider Vinegar: The base of our dressing, providing bright acidity that cuts through the richness of the nuts and cheese.
• Honey: Adds natural sweetness to balance the vinegar in the dressing. Maple syrup works equally well for a different flavor profile.
• Lemon Zest and Juice: Brings freshness and brightness to the dressing—don’t skip the zest as it contains aromatic oils that really enhance the flavor.
• Dijon Mustard: Acts as an emulsifier for the dressing while adding depth and a subtle kick.
• Olive Oil: The rich, smooth component that brings the dressing together. Use a good quality one for the best flavor.

Variations

Protein Additions

Take this salad from side to main by adding grilled chicken, salmon, or hard-boiled eggs for a protein boost.

Cheese Swaps

Not a fan of goat cheese? Try feta, blue cheese, or even shaved parmesan for a different flavor profile.

Nut Alternatives

Swap the candied pecans for walnuts, almonds, or pepitas if you prefer. For a special touch, try honey-roasted almonds.

Fruit Variations

Pears work beautifully instead of apples, or add some fresh berries during summer months for a seasonal twist.

How to Make Cranberry Apple Spinach Salad

Step 1: Prepare the Spinach

Rinse the baby spinach under cool water to remove any grit. Use a salad spinner to thoroughly dry the leaves—this is crucial for helping the dressing adhere properly.

Step 2: Make the Dressing

In a medium bowl, whisk together the apple cider vinegar, honey (or maple syrup), lemon zest, lemon juice, Dijon mustard, salt, and pepper. While continuously whisking, slowly drizzle in the olive oil until the dressing becomes slightly thickened and emulsified. Taste and adjust seasoning if needed.

Step 3: Dress the Spinach

Place your clean, dry spinach in a large serving bowl. Start by adding about ¼ cup of the dressing and gently toss the leaves until they’re lightly coated. The leaves should glisten but not be drowning in dressing.

Step 4: Assemble the Salad

Arrange the sliced apples, red onions, candied pecans, dried cranberries, and crumbled goat cheese on top of the dressed spinach. This creates a beautiful presentation and allows guests to see all the components.

Step 5: Serve

Serve immediately with the remaining dressing on the side, allowing everyone to add more according to their preference.

How to Serve

This versatile salad works beautifully in numerous settings:

As a Starter

Serve smaller portions before a main course of roasted chicken, grilled salmon, or pasta.

For a Lunch

Pair with a crusty bread and perhaps a cup of butternut squash or tomato soup for a satisfying midday meal.

For Dinner Parties

Present on a large platter for a beautiful family-style serving that’s sure to impress guests.

Holiday Tables

This salad makes a fantastic addition to Thanksgiving or Christmas dinner, offering a fresh counterpoint to heavier holiday dishes.

Make Ahead and Storage

Storing Components Separately

For the freshest result, store prepared components separately: keep washed and dried spinach in a container lined with paper towels, store the dressing in a jar, and keep toppings separate until ready to assemble.

Dressed Salad Storage

Once dressed, the salad is best consumed immediately. If you must store leftovers, they’ll keep for up to 24 hours in the refrigerator, though the spinach will begin to wilt.

Dressing Storage

The apple cider vinaigrette can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and shake well before using.

Freezing

This salad doesn’t freeze well, so I recommend enjoying it fresh.

FAQs

Final Thoughts

This Cranberry Apple Spinach Salad recipe strikes that perfect balance between impressive and effortless—the kind of dish that makes people think you spent hours in the kitchen when it actually came together in minutes. With its vibrant colors, contrasting textures, and harmonious flavors, it’s certain to become a regular in your meal rotation. Whether you’re looking for a light lunch, a dinner party starter, or a fresh side to complement a cozy winter meal, this versatile salad delivers every time. Give it a try—I’m confident it will become one of your favorites too!

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