With tangy goat cheese, sweet apples, and crunchy candied pecans, this Spinach Apple Salad is the perfect salad for fall and winter. It’s quick and easy to prepare and so lovely on its own for a light lunch or as a side to dinner. Great for a family meal, but also for special occasions and guests!
This spinach and apple salad is truly everything I could ask for in a winter salad. A bed of baby spinach is topped with honey crisp apples, goat cheese, candied pecans, and red onion then tossed with a simple vinaigrette. Having so few ingredients means each flavor has its moment to shine AND it’s super quick and easy to prepare.
What’s in This Spinach Apple Salad Recipe?
Here’s an overview of what you’ll need to make this spinach and apple salad. Scroll down to the recipe card below for the exact measurements.
For the Vinaigrette
- Apple cider vinegar – Adds the tangy vinegar flavor to the vinaigrette.
- Honey – Sweetens the vinaigrette. You can add more to taste if you prefer a sweeter dressing.
- Dijon mustard – Adds a bit of heat and spicy notes to the vinaigrette and balances out the sweet honey.
- Olive oil – Provides richness and necessary moisture. Be sure to use a good quality olive oil as you will be able to taste it.
- Salt & pepper
For the Salad
- Baby spinach – Or leaves of your choice.
- Apples – Cored and thinly sliced. See below for suggestions on which apples to use.
- Red onion – Sliced thinly so you don’t have big, thick chunks of onion.
- Candied pecans – Using candied pecans adds a bit of sweetness and extra flavor, along with some crunchy texture. If using our recipe, eliminate the powdered sugar.
- Goat cheese – Feel free to experiment with different flavors of goat cheese. See note below.
- Salt & pepper
What Apples Are Best For This Recipe?
My preference is to use honey crisp apples in this spinach apple salad recipe. The sweeter flavor pairs beautifully with the goat cheese and vinaigrette. Feel free to use other sweet apple varieties, like Pink Lady. I would avoid tart apples like Granny Smith since they don’t offer enough of a balance with the cheese and spinach leaves.
Possible Variations
- Use other greens. Feel free to replace the baby spinach with your preferred leafy greens. A mix of kale and spinach would be great.
- Replace the apples with pears. Asian, Bosc, or Bartlett pears would also be wonderful in this salad. Or use a combination of apples and pears.
- Try other cheese. I personally love goat cheese but other types of cheese can be used too. Feta has a texture and flavor similar to some goat cheeses, and it would be great in this salad as well.
- Swap the nuts. Walnuts make a great substitute for pecans.
- Add some cranberries or raisins. Dried cranberries add a pop of color and tart flavor, or golden raisins for a bit more sweetness.
- Make it heartier. If you want to make this salad a bit more hearty, try adding a grain like farro or quinoa, or a protein such as baked chicken breast.
Serving Suggestions
Top this salad with the dressing just before serving. It makes a great side dish to a Thanksgiving or Christmas dinner and is a nice contrast to your traditional green bean casserole, creamed corn, and other holiday sides. Of course, there’s no need to wait for winter or a special occasion. This spinach apple salad can be enjoyed anytime throughout the year with dishes like bourbon pecan chicken or roasted pork tenderloin.
How To Store Leftovers
- Salad. Once assembled (but before adding the dressing), this apple spinach salad can be covered with plastic wrap and refrigerated for 1-2 days ahead, although keep in mind the apples will begin to brown.
- Vinaigrette. The vinaigrette can be stored in a container in the fridge (I like to store mine in a mason jar) for 3-4 days. Just shake it or stir before serving.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Spinach Apple Salad
Ingredients
FOR THE VINAIGRETTE
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey , or more to taste
- 2 teaspoons dijon mustard
- 1/4 cup olive oil
- Coarse salt and freshly ground pepper , to taste
FOR THE SALAD
- 5 ounces fresh baby spinach leaves
- 2 small honey crisp apples , cored and thinly sliced
- 1/2 small red onion , thinly sliced
- 1/2 cup candied pecans (broken into pieces if they’re large)
- 1/4 cup crumbled goat cheese
- Coarse salt and freshly ground pepper , to taste
Instructions
- Make the dressing. Put vinegar, honey, mustard, olive oil, and a little salt and pepper in a jar with a tightly fitted lid. Shake vigorously for a minute or so to incorporate, until emulsified.
- In a large bowl combine the spinach, apples, red onion, and half of the candied pecans and goat cheese.
- Drizzle with a little of the vinaigrette; toss until everything is coated. Add more dressing, as needed or pass it at the table.
- Divide salad on individual plates with the remaining candied pecans and goat cheese; season with salt and pepper to taste and serve.
