Spinach Apple Salad

Tangy, crunchy, and irresistible, this Spinach Apple Salad with a Honey Cider Vinaigrette can be pulled together in just 15 minutes.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

Salad Ingredients

4 ounces baby spinach leaves or 2 large handfuls
4 ounces spring mix lettuces or 2 large handfuls
1 cup raisins
¾ cup sliced almonds toasted
3 medium Granny Smith and/or Honeycrisp apples sliced into very thin slices

Honey Cider Dressing Ingredients

3 tablespoons apple cider vinegar
3 tablespoons honey
6 tablespoons mayonnaise
1 tablespoon dijon mustard
1½ tablespoons finely minced yellow onion
1½ tablespoons chopped fresh parsley
¾ cup light flavor olive oil

Instructions

Dressing Instructions

In a small glass bowl, warm the honey and the vinegar in the microwave. Stir together until the honey dissolves.
Add the mayonnaise, mustard, onion, parsley, salt, and the honey mixture to a wide mouth glass jar. Pulse a few times with an immersion blender until fully combined.
Begin to drizzle in the oil while blending with the immersion blender until fully combined. I like to taste the dressing at this point and add salt, as desired. Chill in the refrigerator until ready to serve.

Salad Instructions

In a skillet over medium heat, toast the almonds until they are fragrant and browned. Remove from the heat and set aside to cool.
In a large bowl or on a platter, combine the spinach, lettuces, raisins, almonds, and apple slices. Lightly drizzle the salad with approximately half of the prepared dressing just before serving. Store the remaining dressing in the refrigerator.

Notes

To prepare this advance: I recommend treating the apples to avoid browning. As you are slicing them, place them directly into a small bowl filled with 2 cups of cold water and 1/4 cup apple cider vinegar. Soak them for about 5 minutes and then drain. Blot dry with a cloth or paper towels.

Nutrition