I’ll be honest: I don’t often get creative with my salads. If you come over for a weeknight dinner, I’ll likely be serving a big bowl of greens tossed with a basic vinaigrette. You could either call me a purist or boring; I like to think it’s the former. When I want to glam it up without really trying, I make this spinach salad. This is the kind of salad you make once and never have to look at the recipe again after that. It’s infinitely adaptable and is always welcome on the table, no matter the day or season. Here’s how to make it.
Why You’ll Love It
- This spinach salad is one to memorize. Chopped apple adds tart crunch, toasted walnuts lend heft, feta provides salty intrigue, and it’s all tied together with a quick honey-sweetened apple cider vinaigrette.
- Delicious with everything. It’s a salad that pairs well with most main dishes, but could just as easily be enjoyed for lunch on its own, or topped with chicken if you’re craving more.
Key Ingredients in Spinach Salad
- Spinach: Use one (5-ounce) bag of baby spinach (about 5 packed cups).
- Apple: Core and thinly slice one large tart apple, such as Granny Smith or Honeycrisp.
- Vinaigrette ingredients: You’ll need olive oil, apple cider vinegar, Dijon mustard, and honey for the dressing.
- Feta cheese: Crumble 4 ounces of feta cheese.
- Walnuts: Toast and coarsely chop 1/2 cup of walnuts.
Helpful Swaps
- Greens: Swap arugula or baby kale for the spinach.
- Fruit: Add in whatever seasonal fruit you have on hand in place of the apple, like berries or stone fruit.
- Nuts: If you’d rather use pecans or almonds instead of walnuts, go right ahead!
- Cheese: Crumbled goat cheese would make a lovely replacement for the feta.
