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Autumn Apple Walnut Spinach Salad

A delightful Autumn Apple Walnut Spinach Salad featuring crisp apples, toasted walnuts, feta, and a zesty vinaigrette. Perfect for fall meals!
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings: 4
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper freshly ground
  • 5 ounce baby spinach about 5 packed cups
  • 1 large tart apple such as Granny Smith or Honeycrisp, cored and thinly sliced (about 1 1/2 cups)
  • 4 ounces feta cheese crumbled (about 1 cup)
  • 1/2 cup walnuts toasted and coarsely chopped

Method
 

Prepare the Vinaigrette
  1. In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper. Whisk until the ingredients are well combined and begin to emulsify.
Assemble the Salad
  1. Add the baby spinach directly into the bowl with the vinaigrette and toss gently until the leaves are lightly coated. Add the thinly sliced apple, crumbled feta cheese, and the toasted, chopped walnuts. Toss everything gently one more time, making sure to distribute the feta and walnuts evenly.
Serve Immediately
  1. Serve the salad immediately to ensure maximum crispness.

Notes

Toasting walnuts is key for flavor and texture. Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly deepened in color. The vinaigrette can be made up to a week in advance and stored in an airtight container in the refrigerator; re-whisk before using. Cooled toasted walnuts can be stored at room temperature for up to a week in an airtight container.