Can I make this salad dairy-free?

Absolutely! Simply omit the goat cheese or replace it with a dairy-free alternative. The salad has plenty of flavor from the other ingredients and will still be delicious without cheese.

What's the best way to prevent the apples from browning?

Slice the apples just before serving, or if you need to prep ahead, toss the sliced apples in a tablespoon of lemon juice to prevent oxidation. The acid in the lemon juice helps maintain the apple's fresh appearance.

Can I use regular spinach instead of baby spinach?

Yes, though regular spinach has a stronger flavor and coarser texture. If using regular spinach, remove any tough stems and tear larger leaves into bite-sized pieces for a more enjoyable eating experience.

How can I turn this into a complete meal?

This salad becomes a satisfying main course with the addition of protein. Grilled chicken, salmon, shrimp, or even roasted chickpeas for a vegetarian option work wonderfully. For a heartier version, add some cooked quinoa or farro to the mix.

Cranberry Apple Spinach Salad Recipe

Description

This fresh and flavorful spinach salad combines crisp baby spinach with sweet apple slices, creamy goat cheese, tangy dried cranberries, crunchy candied pecans, and sharp red onions, all tossed in a homemade apple cider vinaigrette. It’s a vibrant, nutrient-packed salad perfect as a refreshing side or light main dish.

Ingredients

Units Scale

Spinach Salad

5 ounces (142 g) baby spinach, washed and dried
1/2 cup (87 g) sliced Fuji apples, or Honeycrisp, 1/8″ thick
1/4 cup (19 g) sliced red onions, or shallots, 1/8″ thick
1/2 cup (67 g) candied pecans
1/4 cup (28 g) dried cranberries
1/4 cup (57 g) crumbled goat cheese

Apple Cider Vinaigrette

3 tablespoons (45 ml) apple cider vinegar
2 tablespoons (30 ml) honey, or maple syrup
1 teaspoon lemon zest
1 tablespoon (15 ml) lemon juice
2 teaspoons (10 ml) dijon mustard
1/2 teaspoon (3 g) kosher salt
1/4 teaspoon black pepper
1/2 cup (120 ml) olive oil

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Instructions

Prepare the Spinach – Rinse the baby spinach thoroughly under cool water to remove any dirt and debris. Use a salad spinner to dry the leaves completely, ensuring the salad remains crisp and fresh.
Make the Dressing – In a medium bowl, combine the apple cider vinegar, honey (or maple syrup), lemon zest, lemon juice, Dijon mustard, salt, and pepper. Whisk the ingredients together until well blended, then slowly drizzle in the olive oil while whisking continuously. This will emulsify the mixture, creating a lightly thickened and smooth dressing. Taste and adjust seasoning as desired.
Dress the Spinach – Place the dried spinach in a large serving bowl. Pour about ¼ cup of the prepared vinaigrette over the leaves, and gently toss to evenly coat the spinach without bruising it.
Assemble the Salad – Arrange the sliced apples, red onions, candied pecans, dried cranberries, and crumbled goat cheese attractively over the dressed spinach for a colorful and inviting presentation.
To Serve – Present the salad with the remaining dressing on the side, allowing guests to add extra vinaigrette as desired for their personal taste.

Notes

You can substitute honey with maple syrup for a vegan option if omitting the goat cheese.
Other varieties of apples, such as Gala or Granny Smith, can be used for different flavor profiles.
Candied pecans can be replaced with toasted walnuts or almonds for variation.
For a dairy-free version, simply omit the goat cheese or substitute with a plant-based cheese alternative.
Store extra dressing in an airtight container in the refrigerator for up to one week. Shake well before using.

Nutrition

Serving Size: 1/6 of recipe
Calories: 210
Sugar: 9g
Sodium: 230mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 4g
Cholesterol: 5mg