This apple feta spinach salad is the kind of fall/winter meal that feels fresh but still cozy. Crisp apples, salty feta, and tender spinach hit that sweet-salty balance, while a punchy vinaigrette makes everything taste bright even when it’s dark at 4:30 p.m.
And yes, it can absolutely be dinner. The trick is smart add-ins: warm protein, hearty grains, and something crunchy. Let’s build a salad that actually keeps you full.
Why You’ll Love This
It’s quick, seasonal, and flexible: you can keep it light for lunch or load it up with dinner-worthy add-ins like chicken, roasted squash, quinoa, or toasted nuts for a bowl that feels restaurant-level without the effort.
Ingredients
- 5 to 6 cups baby spinach (about 5 oz)
- 2 crisp apples (Honeycrisp, Pink Lady, or Fuji), thinly sliced
- 1/2 cup crumbled feta
- 1/3 cup dried cranberries (or chopped dried cherries)
- 1/3 cup toasted pecans or walnuts, roughly chopped
- 1/4 small red onion, very thinly sliced (optional but good)
- 1/2 cup cooked quinoa or farro (optional, for dinner)
- 1 1/2 cups cooked protein (optional): rotisserie chicken, salmon, chickpeas, or turkey
- For the dressing: 3 tablespoons olive oil
- For the dressing: 1 1/2 tablespoons apple cider vinegar
- For the dressing: 1 tablespoon Dijon mustard
- For the dressing: 1 to 2 teaspoons maple syrup or honey (to taste)
- For the dressing: 1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
- For the dressing: 1/4 teaspoon kosher salt, plus more to taste
- For the dressing: black pepper, to taste
How to Make It
- Toast the nuts: add pecans/walnuts to a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Let cool.
- Make the dressing: in a small bowl or jar, whisk (or shake) olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper until emulsified and glossy.
- Prep the apples: thinly slice them right before assembling. If you’re worried about browning, toss the slices with a tiny splash of vinegar or lemon juice.
- Build the base: add spinach to a large bowl. Sprinkle in red onion, dried cranberries, and half the feta.
- Add the “dinner” add-ins (optional): toss in cooked quinoa/farro and your protein of choice. Warm protein is especially nice in colder months.
- Dress it: drizzle about half the dressing over the salad and toss gently. Add more dressing a little at a time until everything is lightly coated (you might not need it all).
- Finish: top with apples, remaining feta, and toasted nuts. Add a few extra cracks of black pepper.
- Taste and adjust: if it needs more pop, add a splash of vinegar; if it needs more cozy sweetness, add a tiny drizzle of maple syrup.
Tips for the Best Results
- Keep the apples crisp: slice them last, and don’t overdress the salad if it will sit for more than 10 minutes.
- Use warm add-ins for winter vibes: warm chicken, roasted sweet potato cubes, or hot quinoa makes this feel like a full meal.
- Toast your nuts (yes, it matters): it deepens flavor and makes the salad taste like you tried harder than you did.
- Thinly slice the onion: super thin is the goal so it adds bite without taking over.
- Start with less dressing: spinach can go from perky to wilted fast. You can always add more, but you can’t un-sog.
- Balance the salty feta: if your feta is extra salty, go lighter on the dressing salt and add more apple for sweetness.
Variations
- Make it vegetarian dinner-worthy: add roasted chickpeas or white beans and quinoa; top with extra nuts for crunch.
- Go cozy-fall: add roasted butternut squash or sweet potato, plus a pinch of cinnamon in the dressing.
- Protein swaps: salmon (warm or chilled), sliced steak, turkey, or crispy tofu all work beautifully here.
- Cheese options: goat cheese for extra tang, or shaved Parmesan for a sharper bite (feta is still the vibe, though).
- Crunch upgrades: swap nuts for pumpkin seeds, add croutons, or toss in crispy shallots for a fun “fancy salad” moment.
- Fruit switch: pears are a perfect fall swap for apples; use firm pears so they don’t get mushy.
Storage & Reheating
Store leftover salad undressed in an airtight container for up to 2 days; keep dressing separate. If it’s already dressed, it’s best within 24 hours (spinach wilts). Reheat any warm add-ins (chicken, grains, roasted veggies) separately in the microwave until just warmed, then add back to the salad before serving.
FAQ
What are the best apples for apple feta spinach salad in fall/winter?
Go for crisp, sweet-tart apples that hold their snap: Honeycrisp, Pink Lady, Fuji, or Jazz. Softer apples can get mealy once tossed with dressing, especially if you’re adding warm grains or protein.
How do I keep the apples from turning brown?
Slice them right before serving for the easiest win. If you need to prep ahead, toss slices with 1 teaspoon lemon juice or apple cider vinegar and store them in an airtight container in the fridge.
What add-ins make this salad truly dinner-worthy?
Pick one protein and one hearty element: rotisserie chicken plus quinoa, salmon plus farro, or chickpeas plus roasted sweet potato. Add crunch (toasted nuts or seeds) and you’ve got a full meal salad that won’t leave you snacky later.
Can I make this salad ahead for meal prep?
Yes—prep components separately. Wash/dry spinach, toast nuts, mix dressing, and cook grains/protein up to 3 days ahead. Assemble right before eating so the spinach stays fresh and the apples stay crisp.
What dressing goes best with spinach, apples, and feta?
A tangy-sweet vinaigrette is the move. Apple cider vinegar + Dijon + a touch of maple syrup balances the sweet apples and salty feta, and it tastes especially on-theme for fall/winter.