This easy, healthy Spinach, Apple and Cranberry Salad blends sweet and savory flavors with a variety of textures. It’s simple to prepare, visually appealing, and makes a great starter or side for small family dinners or larger holiday meals.
Light and flavorful, this spinach salad comes together quickly when dressed with a homemade apple cider vinaigrette. The combination of tender baby spinach, crisp apple slices, tart dried cranberries, crunchy toasted pepitas and creamy goat cheese is both festive and satisfying.
How to Make It
This fresh spinach salad balances sweet and savory elements and adds contrast with different textures and colors. Below is an overview of the ingredients and steps; full amounts are in the recipe card at the end.
Ingredients Overview
- Baby spinach – tender leaves work best.
- Green or red apples – for freshness, sweetness and crunch.
- Red onion – a small amount adds bright sharpness.
- Dried cranberries – choose sweetened or unsweetened; pomegranate arils are a nice alternative.
- Toasted pepitas (pumpkin seeds) – pecans or walnuts are good substitutes. Toasting enhances crunch and flavor; let them cool before adding to the salad.
- Goat cheese or feta – adds tang and creaminess.
Apple Cider Vinaigrette
A simple homemade vinaigrette brightens the salad and tastes fresher than store-bought dressings.
Vinaigrette Ingredients
- Extra-virgin olive oil – use a good quality oil for better flavor.
- Apple cider vinegar – balsamic can be used if preferred.
- Maple syrup or honey – for a touch of sweetness.
- Salt and pepper to taste.
- Optional: a small amount of Dijon mustard and minced garlic for extra depth.
Steps Overview
- Arrange the washed, dried baby spinach in a large bowl. Top with thinly sliced apples, thinly sliced red onion, dried cranberries, toasted pepitas and crumbled goat cheese.
- Combine the vinaigrette ingredients in a small jar, seal and shake well. Refrigerate if not using immediately.
- Toss the salad with about half the dressing, tasting and adding more as needed. Serve immediately with extra dressing on the side.
This recipe shows how a few fresh, seasonal ingredients can create a company-worthy salad that’s anything but boring. It’s a versatile template: swap fruit, nuts or cheese to suit the season or your taste.
Spinach Apple Cranberry Salad Recipe
Spinach Apple Cranberry Salad
Ingredients
Spinach Apple Cranberry Salad
- 6 cups baby spinach, washed and dried
- 1 large apple, cored and thinly sliced (or 2 small apples)
- ¼ small red onion, thinly sliced
- ¾ cup dried cranberries
- ¼ cup pepitas (pumpkin seeds), toasted
- ⅓ cup goat cheese, crumbled
Apple Cider Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar (or balsamic)
- 1 tablespoon maple syrup (or honey)
- Salt and pepper, to taste
- Optional: ½ teaspoon Dijon mustard and ½ small clove garlic, minced
Instructions
- Add the washed, dried spinach to a large salad bowl. Top with sliced apples, red onion, dried cranberries, toasted pepitas and crumbled goat cheese.
- Place all vinaigrette ingredients in a small jar, seal tightly and shake until combined. Store in the refrigerator if not using right away.
- Pour about half of the dressing over the salad and toss gently to combine. Serve immediately with extra dressing on the side.
Notes
- To toast pepitas: heat them in a dry skillet over medium heat, stirring occasionally for 4–5 minutes until they begin to pop. Remove from heat and transfer to a bowl to cool so they don’t continue cooking in the hot pan.
Nutrition (per serving)
Calories: 222 kcal · Carbohydrates: 21 g · Protein: 4 g · Fat: 14 g · Fiber: 2 g · Sugar: 15 g · Vitamin A: 2960 IU · Vitamin C: 10.1 mg
More Delicious Fall Recipes
- Creamy Leek and Potato Soup
- Easy Spanakopita
- One Pan Roast Chicken
- Easy Roast Turkey with Gravy
- Pear and Blueberry Crumble
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