Name: Apple Cranberry Spinach Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 cups fresh baby spinach; 1 large apple (Honeycrisp or Fuji), thinly sliced; 1/2 cup dried cranberries; 1/4 cup red onion, thinly sliced (optional); 1/3 cup crumbled feta or goat cheese; 1/3 cup toasted pecans or walnuts; 1/4 cup balsamic vinaigrette or apple cider vinaigrette; Salt and black pepper, to taste

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Apple Cranberry Spinach Salad is my favorite way to bring fresh, crisp, and vibrant flavors to the table in just minutes. It’s loaded with crunchy apples, sweet dried cranberries, baby spinach, and a handful of simple toppings that make every bite balanced and satisfying. Whether I’m serving it as a side dish or making it the main event with some added protein, this salad always feels light, seasonal, and delicious.

Why You’ll Love This Recipe

I love this recipe because it’s fresh, fast, and flexible. The tart-sweet cranberries pair beautifully with juicy apples, and the baby spinach gives it a soft, earthy base. A light vinaigrette ties it all together, making it a great option for holidays, potlucks, or a quick weekday lunch. It’s one of those salads I never get tired of—especially in the fall and winter months.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
Apple (I like Honeycrisp or Fuji), thinly sliced
Dried cranberries
Red onion, thinly sliced (optional)
Crumbled feta or goat cheese
Toasted pecans or walnuts
Balsamic vinaigrette or apple cider vinaigrette
Salt and black pepper (to taste)

Directions

I start by placing the baby spinach in a large salad bowl.
I layer on the sliced apples, dried cranberries, red onion, crumbled cheese, and toasted nuts.
I drizzle with vinaigrette just before serving and toss gently to coat everything evenly.
I season with a bit of salt and black pepper to taste and serve immediately.

Servings and timing

This recipe serves 4 to 6 people and takes about 10 minutes to prepare—no cooking required. It’s great as a light side dish or can easily be turned into a main course with grilled chicken or salmon.

Variations

I use mixed greens or arugula instead of spinach for a different texture.
I swap the apple for fresh pear slices.
I add cooked quinoa for extra bulk and protein.
I use blue cheese or shaved Parmesan in place of feta.
I add pomegranate seeds or orange segments for a fruity twist.

storage/reheating

This salad is best served fresh. If I need to store it, I keep the dressing separate and store the salad in an airtight container in the fridge for up to 2 days. Once dressed, it’s best eaten right away to keep the spinach from wilting.

FAQs

What kind of apples work best?

I like crisp, sweet-tart varieties like Honeycrisp, Fuji, or Pink Lady. They hold their shape and add great texture.

Can I make this salad ahead of time?

Yes, I prep the ingredients ahead but keep them separate. I slice the apples just before serving or toss them in lemon juice to prevent browning.

What dressing works best?

I usually go with balsamic vinaigrette or apple cider vinaigrette—both balance the sweetness of the apples and cranberries really well.

Can I make it dairy-free?

Absolutely. I just skip the cheese or use a plant-based alternative.

What proteins go well with this salad?

Grilled chicken, turkey breast, or roasted chickpeas all work great if I want to make it a full meal.

Conclusion

Apple Cranberry Spinach Salad is a quick, fresh, and flavorful dish that I can make anytime I want something light and wholesome. With crisp apples, sweet cranberries, and creamy cheese tossed in a tangy vinaigrette, it’s a simple salad that always feels special—whether I’m serving it for a weekday lunch or a holiday gathering.