This classic salad brings healthy, satisfying, savory-sweet flavors and gluten-free dressing to the table.
Spinach is one of my favorite greens, followed closely by arugula. I have equal affection for the mild earthiness of spinach and arugula’s slight spiciness. But I lean toward spinach for salads because its more neutral flavor profile keeps the spotlight on all the other ingredients.
And this spinach salad recipe gets those ingredients just right! Between the crisp apples and almonds, the savory red onions and feta cheese, and the tart-sweet dried cranberries, you get a delightful balance of earthy, sweet, and tangy flavors. Plus, the dressing does a great balancing act of tempering honey’s natural sweetness with the bright citrus notes of apple cider vinegar. I’ve subbed in arugula for the spinach and really enjoyed the sharp depth it brings into the mix. No matter which leafy green you choose, you’ll feel healthier with every flavorful bite!
I love how quickly and easily this salad comes together—and how easy it is to find all the ingredients in my local grocery store year-round. Whether you top it with your preferred protein or serve it alongside a larger meal, this spinach salad recipe is sure to become a fave in your household, as it is in mine!
Is This Spinach Salad Recipe Healthy?
This spinach salad is a nutritious and flavorful choice that’s naturally gluten-free and packed with vitamins, minerals, fiber, and healthy fats. Fresh baby spinach provides a rich source of vitamin K, vitamin A, folate, and iron, while apples and dried cranberries add natural sweetness and antioxidants. Almonds offer healthy fats and a satisfying crunch, and feta cheese contributes protein and calcium. The homemade dressing is lighter and fresher than most store-bought dressings and uses heart-healthy olive oil, apple cider vinegar, and a touch of honey for sweetness.
However, it’s worth noting that the dried cranberries and honey add some natural sugars, and feta cheese contributes sodium and a small amount of saturated fat. If you’re watching your sugar or sodium intake, you can easily adjust the quantities of those ingredients. Make a vegan-friendly version by subbing in a plant-based feta and maple syrup or agave for the honey in the dressing.
Dress Your Salad Up Or Down
This salad is perfect as is, and the flavors blend together beautifully. However, it’s also a basic starting point for creating your own signature bowl. It’s easy to add or subtract ingredients to tailor the dish to your preferences. One way to make it fresh every time is to vary the dressing you use. The recipe as written gives you a classic honey mustard dressing. It would be just as delicious with a Pesto Salad Dressing, a Greek Salad Dressing that uses red wine vinegar, or this Asian Salad Dressing (Sesame Vinaigrette) that features sesame oil and rice vinegar. If you’re feeling adventurous, you might also try a Thai Salad Dressing that brings the deep earthiness of peanut butter into play.
How Do I Store Leftovers?
Store leftover salad in an airtight container in the fridge. Dressed salad is best enjoyed within 2 days. Undressed spinach salad can last up to 5 days in the fridge, though the spinach will lose some crispness over time. Homemade dressing that’s refrigerated in its own, separate, tightly sealed jar or container will last for about 2 weeks.
Serving Suggestions
Enjoy this spinach salad recipe on its own or paired with a bowl of Creamy Zucchini Soup or Vegan Chili for a light lunch or dinner. Top it with Turmeric Chicken, Crispy Baked Tofu, or Instant-Pot Quinoa for added protein and pleasing texture. You can also serve it as a delightful side with this Pan-Fried Cod, a quick and easy Turkey Burger, or this vegetarian-friendly Spaghetti Squash Lasagna.
Ingredients
For The Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
For The Salad:
- 10 ounces fresh baby spinach
- 1 medium apple thinly sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup almonds sliced and toasted
- 1/3 cup feta cheese crumbled
- 1/4 cup dried cranberries
Instructions
Make the Dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well blended.
Assemble The Salad:
- In a large salad bowl, combine baby spinach, sliced apple, red onion, toasted almonds, feta cheese, and dried cranberries.
Dress The Salad:
- Drizzle the dressing over the salad. Toss gently to combine.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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