Autumn Apple-Cranberry Spinach Salad with Maple-Walnut Vinaigrette

This Autumn Apple-Cranberry Spinach Salad is a delightful blend of flavors and textures, perfect for celebrating the harvest season. Fresh spinach provides a vibrant base, while crisp apples and tart cranberries add a seasonal sweetness. The crowning touch is the homemade maple-walnut vinaigrette, offering a rich, nutty flavor that complements the salad beautifully.

The combination of crunchy walnuts and chewy cranberries enhances the salad’s overall appeal, making it an excellent choice for gatherings or a simple weeknight dinner. This dish is not only delicious but also packed with nutrients, making it a wholesome addition to your meal lineup.

Autumn Apple-Cranberry Spinach Salad with Maple-Walnut Vinaigrette

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 220 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 6 cups fresh spinach leaves
• 1 large apple, thinly sliced (Fuji or Granny Smith)
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/4 cup crumbled feta cheese (optional)

FOR THE MAPLE-WALNUT VINAIGRETTE

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1/4 cup walnuts, finely chopped
• Salt and pepper to taste

Instructions

1. In a small skillet, toast the chopped walnuts over medium heat for 3-5 minutes until fragrant, stirring frequently. Remove from heat and let cool.
2. In a medium bowl, whisk together olive oil, apple cider vinegar, maple syrup, and finely chopped walnuts. Season with salt and pepper to taste.
3. In a large salad bowl, combine fresh spinach, sliced apple, dried cranberries, and toasted walnuts.
4. Drizzle the maple-walnut vinaigrette over the salad just before serving and toss gently to combine.
5. If desired, sprinkle crumbled feta cheese on top for an extra layer of flavor. Serve immediately.

Notes

Storage: This salad is best enjoyed fresh, but you can store leftovers (without dressing) in an airtight container in the fridge for up to 2 days. Dress just before serving for optimal freshness.

For added texture, try toasting the walnuts before adding them to the salad. This enhances their flavor and adds a delightful crunch. If you’re looking for a nut-free version, you can substitute sunflower seeds for walnuts.

The apple variety can be adapted based on your preference – sweet Fuji or tart Granny Smith apples both work well. To make this salad ahead of time, prepare the vinaigrette separately and keep it refrigerated. Just toss the salad ingredients together before serving for the freshest taste.