Description
This easy spinach salad is a vibrant and nutritious side dish that balances the earthy flavor of fresh baby spinach with the crisp sweetness of Honeycrisp apples, creamy avocado, and salty feta. Finished with a tangy balsamic-maple vinaigrette, this salad is the perfect solution for a busy weeknight dinner or an elegant weekend gathering. It is fresh, colorful, and packed with wholesome ingredients that make every bite satisfying.
Ingredients
10 ounces fresh baby spinach
2 large Honeycrisp apples, cored and thinly sliced
1 large avocado, sliced
1/4 red onion, thinly sliced
1 cup candied pecans, roughly chopped
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Instructions
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Place the washed and dried spinach into a large serving bowl.
Add the thinly sliced apples, avocado, red onion, and candied pecans to the bowl.
Pour the prepared dressing over the salad just before serving.
Top with crumbled feta cheese and toss gently to combine.
Serve immediately while the spinach is fresh and crisp.
Notes
Soak the sliced red onion in cold water for 5 minutes before adding to the salad if you prefer a milder, less pungent bite. You can substitute Honeycrisp apples with Fuji or Gala if preferred. Store leftover dressing in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10
- Category: Dinner
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 14g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg