As beautiful as it is delicious, treat yourself to this stunning Spinach Salad.
Eat your greens! This slogan has become a mantra in our culture, a way to remind us that kale, Swiss chard, arugula, and spinach are powerhouse veggies that we should be eating on a regular basis because they are really, really healthy. Well, lucky for us, they taste great too. I really do love them all, but my favorite, go-to leafy green is spinach; maybe it’s because I think of it as the “OG” of leafy greens, the one I was eating long before the Food Pyramid told me to. (I think Popeye might have been an influence on me!) But also because I find its taste and texture more versatile than some of the heartier greens.
I just love fresh spinach, and I rely on it for all sorts of things. It’s a main staple of our smoothies. I put it in soups and stews, omelets and quiches, I use it instead of lettuce on my BLTs. And that’s not all. Just the other day I made an onion dip to take to a party; right before I left, I thought “this dip is not pretty enough” so I rooted around in my fridge to see what I could add to it. Sure enough, some thin ribbons of spinach as garnish did the trick! But my all-time favorite way to eat spinach, especially baby spinach, is in this bright, fresh, wonderfully delicious spinach salad.
It starts with baby spinach, which is harvested early; that makes its leaves and stems more tender and even a bit sweeter than mature spinach, so it’s perfect for a salad like this one. Then you have this marvelous mix of textures: the soft spinach, the crispy apples, that super creamy goat cheese, the chewy dried cranberries and the crunchy toasted walnuts… it’s just so satisfying. And then there is the blend of flavors – sweetness from the fruit, the sharp bite from the red onion, the tang the cheese brings…and all of it tossed in this wonderfully vibrant vinaigrette (thank you apple cider vinegar and Dijon mustard), mellowed by the fruity olive oil and a bit of honey. I know I’m waxing poetic here about this salad but once you’ve had it, I think you will, too.
But wait: I’m not done raving! Another really great thing about this spinach salad is that you can customize it to suit all of your eating needs and desires (yes, those two things can be different!). If you need to up the salad’s protein, add some sliced Hard Boiled Eggs or some crumbled Bacon. But if you desire additional sweetness – and that’s nothing to be ashamed about – replace the walnuts with these Candied Pecans.
What Makes This a Superfood Salad?
The ingredients in this salad tossed in the amazing dressing are just a delectable combination. But know that while you are enjoying this scrumptious salad, you are providing your body with a ton of essential nutrients, too.
Let’s start with spinach, which is chock full of vitamins (A, C, K) and minerals (iron, calcium, magnesium, potassium), fiber, and even some protein. Apples, also a great source of fiber and vitamin C, have lots of antioxidants. Walnuts bring the B vitamins and important omega-3 fatty acids, while dried cranberries are a good source of vitamin C. And the dressing? Extra virgin olive oil is full of heart-healthy fats and apple cider vinegar, especially the raw, unpasteurized kind (containing the “mother”) which is a probiotic so very good for your gut. Bottom line? Spinach salad is a win-win for your taste buds and your health!
How do I store leftovers?
The dressing for spinach salad can be made ahead and stored in an airtight container (we like a glass jar) for 4-5 days in the refrigerator. You can prep some of the other ingredients ahead of time, too, such as slicing the onions, and chopping and toasting the walnuts; store each ingredient separately in airtight containers or baggies in the fridge for up to 2 days. But like all fresh salads, once you’ve tossed everything together in the dressing, you should eat it immediately.
Serving Suggestions
This spinach salad makes a great entrée all by itself (well, maybe with a side of Garlic Rolls), but there are so many things you can add on top of it to fortify its entrée-ness! It’s a perfect base for these Easy Baked Salmon Steaks or Herb-Baked Chicken Breasts or these really flavorful Sautéed Shrimp. Vegetarians will love these simple and simply delicious Roasted Red Potatoes or these Vegan Meatballs on top of spinach salad.
While this recipe can be a meal unto itself, it also makes a great side. This salad is a perfect pal for pastas, providing a lovely contrast to this rich Baked Spaghetti or a fine match with this cold Pesto Pasta Salad. And it’s definitely elegant enough to serve for special occasions: prepare a lovely celebratory lunch featuring spinach salad, Mini Broccoli Quiche, and this yummy Tuna Salad, or turn your dining room into a steak house by serving spinach salad with Grilled Filet Mignon and Twice Baked Potatoes.
Spinach Salad
Ingredients
- 5 ounces fresh baby spinach
- 2 small apples cored and thinly sliced
- 1/2 small red onion thinly sliced
- 1/2 cup chopped walnuts toasted
- 1/3 cup dried cranberries
- 3 ounces crumbled goat cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- Salt and black pepper to taste
Instructions
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- In a large bowl, combine the baby spinach, apple slices, red onion, toasted walnuts, dried cranberries, and half of the crumbled goat cheese.
- Drizzle the vinaigrette over the salad and toss to combine.
- Serve immediately, garnished with the remaining goat cheese. Enjoy!
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