This Apple Feta Spinach Salad is the kind of low-effort, high-reward meal that makes you feel like you have your life together. It’s sweet, salty, crunchy, and fresh—aka everything you want in one bowl.
And yes, we’re talking about the dressing: a zingy maple-Dijon vinaigrette that clings to the spinach and makes the apples and feta absolutely pop. Make it once and you’ll start putting it on everything.
Why You’ll Love This
It’s fast (15 minutes), balanced (fresh greens + protein-y feta + fruit + crunch), and the flavor combo is straight-up addictive: crisp apples, creamy salty feta, toasted nuts, and a bright-sweet dressing that ties it all together without weighing it down.
Ingredients
- 6 packed cups baby spinach (about 5–6 oz)
- 2 crisp apples (Honeycrisp or Fuji), cored and thinly sliced
- 3/4 cup crumbled feta
- 1/2 cup toasted pecans or walnuts, roughly chopped
- 1/3 cup dried cranberries (or dried cherries)
- 1/4 small red onion, very thinly sliced (optional but good)
- 1/2 cup cucumber, thinly sliced (optional for extra crunch)
Maple-Dijon Dressing (The One That Makes It Pop)
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 1/2 tsp Dijon mustard
- 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
- 1/4 tsp kosher salt, plus more to taste
- Black pepper, to taste
How to Make It
- Toast your nuts. Add pecans or walnuts to a dry skillet over medium heat. Toast for 3–5 minutes, stirring often, until fragrant. Let cool.
- Mix the dressing. In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, Dijon, garlic, salt, and pepper. Whisk (or shake) until emulsified and glossy.
- Prep the produce. Wash and dry the spinach well. Thinly slice apples and red onion. Slice cucumber if using.
- Keep the apples crisp. If you’re not serving immediately, toss apple slices with 1–2 tsp of the vinegar from the dressing (or a squeeze of lemon) to help prevent browning.
- Build the salad base. Add spinach to a large bowl. Top with apples, onion, cucumber, dried cranberries, and toasted nuts.
- Add feta. Sprinkle the crumbled feta evenly over the top so you get salty bites throughout.
- Dress strategically. Start with about half the dressing, toss gently, then add more as needed. Spinach loves dressing, but you don’t want it swimming.
- Finish and serve. Taste and adjust with a pinch of salt, more pepper, or an extra drizzle of maple if you like it a little sweeter.
Tips for the Best Results
- Dry spinach = better salad. Excess water makes the dressing slide off and turns everything soggy fast. A salad spinner is clutch.
- Choose a crunchy apple. Honeycrisp, Fuji, Pink Lady, or Gala work great. Softer apples can get mealy once dressed.
- Toast the nuts. It’s a tiny step with a huge payoff: deeper flavor, better crunch, more “wow.”
- Slice onion thin. If red onion is too intense for you, soak the slices in cold water for 5–10 minutes, then drain.
- Dress right before serving. If you’re meal-prepping, keep dressing separate and toss when you’re ready to eat.
- Go easy on salt at first. Feta is salty, so taste after you add it.
Variations
- Make it a meal: Add grilled chicken, salmon, shrimp, or a scoop of cooked quinoa. Chickpeas also work if you’re keeping it plant-forward.
- Swap the cheese: Goat cheese for extra creaminess, or shaved Parmesan for a sharper vibe.
- Change the crunch: Try sliced almonds, pumpkin seeds, or candied pecans for more sweet-salty energy.
- Fruit remix: Add pear slices, fresh strawberries, or pomegranate arils. All play nicely with feta.
- Make it spicy-sweet: Add a tiny pinch of red pepper flakes to the dressing.
- Try a creamy dressing: Stir 1–2 tbsp Greek yogurt into the vinaigrette for a thicker, tangier drizzle.
Storage & Reheating
This salad is best fresh, but you can prep it: store spinach, toppings, and dressing separately for up to 3 days in the fridge. Once dressed, spinach will wilt within a few hours, so only toss what you’ll eat. No reheating needed—this one’s all about that cold, crisp situation.
FAQ
What are the best apples for Apple Feta Spinach Salad?
Go for crisp, sweet-tart apples like Honeycrisp, Fuji, Pink Lady, or Gala. They hold their crunch and taste bright against the salty feta and tangy dressing.
How do I keep the apple slices from turning brown?
Toss the slices with a little acid: a squeeze of lemon or 1–2 teaspoons of apple cider vinegar. You can also slice the apples right before serving if you want zero fuss.
Can I make the dressing ahead of time?
Yes—this dressing is meal-prep friendly. Store it in a sealed jar in the fridge for up to 7 days. If it thickens, let it sit at room temp for 10 minutes and shake again before using.
What protein goes best with this salad?
Grilled chicken is the classic, but salmon is amazing with the maple-Dijon dressing. For a quick option, add rotisserie chicken or a can of drained chickpeas.
My dressing tastes too sharp—how do I fix it?
Add a little more maple syrup (1/2 teaspoon at a time) and an extra drizzle of olive oil to mellow it out. If it tastes flat, add a pinch of salt or a bit more Dijon to bring the flavor back to life.