With tangy goat cheese, crisp apples, and crunchy candied pecans, this Spinach Apple Salad is an ideal choice for fall and winter. It’s fast and simple to prepare, lovely on its own for a light lunch, and pairs beautifully as a side for dinner. Elegant enough for guests yet easy enough for everyday meals.
This spinach and apple salad hits all the right notes for a winter salad. A bed of baby spinach is topped with honeycrisp apple slices, crumbled goat cheese, candied pecans, and thinly sliced red onion, then dressed with a simple homemade vinaigrette. With just a handful of quality ingredients, each flavor stands out and the salad comes together quickly.
What’s in This Spinach Apple Salad Recipe?
Below is an overview of the ingredients you’ll need. Exact measurements are in the recipe card further down.
For the Vinaigrette
- Apple cider vinegar – Provides brightness and a mild tang.
- Honey – Balances the vinegar with gentle sweetness; add more if you prefer a sweeter dressing.
- Dijon mustard – Adds depth and a hint of spice to help emulsify the dressing.
- Olive oil – Brings richness and smoothness; use a good-quality oil for the best flavor.
- Salt & pepper – To taste.
For the Salad
- Baby spinach – Or substitute your favorite leafy greens.
- Apples – Cored and thinly sliced; see the apple recommendations below.
- Red onion – Thinly sliced so the flavor is balanced and not overpowering.
- Candied pecans – Add sweetness and crunch; break into pieces if large.
- Goat cheese – Crumbled; you can experiment with different varieties for varied flavor.
- Salt & pepper – To finish.
What Apples Are Best For This Recipe?
Honeycrisp apples are my top pick for this salad. Their sweet, juicy flavor complements the tangy goat cheese and vinaigrette. Other sweet varieties like Pink Lady also work well. I recommend avoiding very tart apples such as Granny Smith, which can overpower the delicate balance of flavors.
Possible Variations
- Use other greens. Substitute or mix baby spinach with kale, arugula, or mixed greens.
- Swap apples for pears. Bosc, Bartlett, or Asian pears make a great alternative, or combine both fruits.
- Try other cheeses. Feta or mild blue cheese can be used if you prefer a different texture or tang.
- Swap the nuts. Walnuts are a delicious substitute for pecans.
- Add dried fruit. Dried cranberries or golden raisins add color and a sweet-tart element.
- Make it heartier. Add cooked grains like farro or quinoa, or a protein such as roasted chicken to turn it into a main dish.
Serving Suggestions
Dress the salad just before serving so the leaves stay crisp. This salad is a bright, refreshing side for holiday meals and pairs well with roasted meats and classic sides. It’s equally suitable as a light lunch or a starter for a dinner party.
How To Store Leftovers
- Salad. If you assemble the salad but do not add the dressing, cover it and refrigerate for 1–2 days. Note that apple slices will begin to brown over time.
- Vinaigrette. Store the dressing in a sealed container in the refrigerator for 3–4 days. Shake or whisk before using.
If you try this recipe, I hope you enjoy it—feel free to leave a review in the recipe card below!
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 honeycrisp 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
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Make the dressing: combine apple cider vinegar, honey, Dijon mustard, olive oil, and a pinch of salt and pepper in a jar with a tight lid. Shake vigorously until the dressing is emulsified.
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In a large bowl, toss the spinach, sliced apples, red onion, and half of the candied pecans and goat cheese.
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Drizzle with a little vinaigrette and toss until lightly coated. Add more dressing as needed or serve extra at the table.
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Serve plated or family-style, topping each portion with the remaining candied pecans and goat cheese. Season with salt and pepper to taste.
Nutrition
Nutritional information is an estimate and may vary based on the ingredients and portions you use.
More Salad Recipes To Try
- Cowboy Caviar Couscous Salad
- Green Goddess Salad
- Panzanella (Bread and Tomato Salad)
- Wedge Salad