Apple Feta Spinach Salad That’s Sweet, Fresh, and Light

This apple feta spinach salad is the kind of recipe you make once and then keep on repeat—because it’s crisp, sweet, salty, and super light without feeling like “just a salad.” It’s giving fresh lunch energy, but it also absolutely holds its own next to dinner.

Juicy apples, tangy feta, and baby spinach get tossed with a bright, simple vinaigrette and a little crunch. It’s quick, pretty, and tastes like you tried harder than you did.

Why You’ll Love This

It’s fast (10 minutes), refreshingly balanced (sweet apples + salty feta), and flexible enough to work as a side, a main, or your go-to “I need something fresh right now” meal—no cooking required.

Ingredients

• 6 cups baby spinach, washed and dried well
• 1 large crisp apple (Honeycrisp, Pink Lady, or Fuji), cored and thinly sliced
• 1/2 cup crumbled feta cheese
• 1/3 cup toasted pecans or walnuts (or sliced almonds)
• 1/4 small red onion, very thinly sliced
• Optional: 1/4 cup dried cranberries (for extra sweet-tart vibes)
• Optional: 1/2 avocado, sliced (for extra creamy)
• For the dressing: 3 tablespoons extra-virgin olive oil
• For the dressing: 1 1/2 tablespoons apple cider vinegar
• For the dressing: 1 tablespoon honey or maple syrup
• For the dressing: 1 teaspoon Dijon mustard
• For the dressing: 1/4 teaspoon fine salt, plus more to taste
• For the dressing: 1/8 teaspoon black pepper

How to Make It

1. Toast the nuts (optional but worth it): Add pecans or walnuts to a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Let cool.
2. Make the dressing: In a small jar or bowl, combine olive oil, apple cider vinegar, honey, Dijon, salt, and pepper. Shake or whisk until emulsified and glossy.
3. Slice your apple: Thin slices = best bite. If you’re prepping ahead, toss the slices with a tiny splash of apple cider vinegar or lemon juice to slow browning.
4. Build the base: Add spinach to a large salad bowl. Scatter in red onion, apple slices, and dried cranberries if using.
5. Dress lightly: Start with about half the dressing and toss gently. Add more as needed—you want coated, not soggy.
6. Add the toppings: Sprinkle feta and toasted nuts over the top.
7. Finish and taste: Add avocado if using. Taste and adjust with a pinch more salt, pepper, or a drizzle of honey if you want it sweeter.
8. Serve right away: This salad is best when the spinach is perky and the apples are ultra-crisp.

Tips for the Best Results

• Dry spinach matters: Wet leaves will water down the dressing fast. Use a salad spinner or pat dry with a clean towel.
• Choose a crunchy apple: Honeycrisp and Pink Lady stay crisp and bring the best sweet-tart balance.
• Slice onions thin: If raw onion is too strong for you, soak slices in cold water for 5–10 minutes, then drain.
• Dress right before serving: Spinach wilts quickly, so toss at the last minute for that fresh, light texture.
• Toast your nuts: It takes minutes but makes everything taste warmer and more “restaurant.”
• Use good feta: Block feta crumbled by hand is creamier and less chalky than pre-crumbled.

Variations

• Add protein: Top with grilled chicken, salmon, or chickpeas to make it a full meal.
• Swap the cheese: Goat cheese is super dreamy here, or try shaved parmesan for a sharper bite.
• Change the greens: Use arugula for peppery energy, or do half spinach/half spring mix.
• Make it extra crunchy: Add sliced cucumbers or celery, or toss in homemade croutons.
• Try a different dressing: A balsamic vinaigrette is a classic pairing with apples and feta.
• Seasonal twist: Add thinly sliced pears in place of apples, or do half-and-half for a fruit moment.

Storage & Reheating

This salad is best fresh, but you can prep components ahead: store spinach (dry) in a container with a paper towel, keep apples sliced with a little vinegar or lemon, and refrigerate dressing separately for up to 4 days. Once dressed, try to eat within a few hours—there’s no reheating needed (and no one wants warm spinach).

FAQ

What kind of apples work best in apple feta spinach salad?

Go for crisp, sweet-tart apples like Honeycrisp, Pink Lady, or Fuji. They hold their crunch, taste bright, and won’t get mealy fast. Granny Smith also works if you like it more tangy than sweet.

How do I keep the apples from turning brown?

Slice them right before serving if possible. If you’re prepping ahead, toss the slices with 1–2 teaspoons apple cider vinegar or lemon juice, then store in an airtight container in the fridge. It won’t change the flavor much once everything’s tossed.

Can I make this salad ahead of time for a party?

Yes—just don’t assemble it fully. Keep spinach, toppings, and dressing separate, then toss right before serving. If you want it extra party-proof, add the feta and nuts after dressing so they stay bold and crunchy on top.

Is there a dairy-free option instead of feta?

Totally. Swap in a dairy-free feta-style crumble, or skip cheese and add more salty crunch with roasted salted pepitas or chopped olives. You can also bump the dressing salt slightly to make up for feta’s salty punch.

How do I turn this into a full meal without making it heavy?

Add a lean, quick protein like grilled chicken, shrimp, or canned chickpeas (rinsed and drained). For an even lighter feel, keep the dressing amount the same and add extra spinach to stretch the bowl without over-dressing.