Spinach Salad with Apples and Walnuts
Serves 6
Fresh baby spinach tossed with crisp apples, toasted walnuts, dried cranberries, sunflower seeds, goat cheese, and an apple cider vinegar vinaigrette.
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Ingredients
Salad
- 10 oz baby spinach
- 2 medium crisp apples, chopped or thinly sliced
- ½ small red onion, thinly sliced
- ½ cup unsweetened dried cranberries
- ¾ cup walnuts
- ¼ cup raw sunflower seeds
- 2 oz goat cheese (optional)
Apple Cider Vinegar Vinaigrette
- 1 batch Apple Cider Vinegar Vinaigrette
Instructions
- Prepare one batch of my Apple Cider Vinegar Vinaigrette and set aside.
- Place the sliced red onion in a small bowl with 2 to 3 tablespoons of the vinaigrette and let it sit for 10 minutes while you prepare the rest of the salad (optional; see Cook's Notes).
- Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant. Let cool slightly, then roughly chop. (See Cook's Notes.)
- Add the spinach to a large serving bowl or platter.
- Pour some of the vinaigrette over the greens and toss gently so every leaf is lightly coated.
- Spoon the marinated onions over the spinach. Top with the apples, dried cranberries, toasted walnuts, sunflower seeds, and goat cheese.
- Drizzle with the remaining vinaigrette just before serving and toss gently, or serve the vinaigrette on the side.