Apple Cranberry Spinach Salad Recipe

If you’re looking for a salad that’s bursting with fresh, vibrant flavors and a bit of seasonal flair, you’ve absolutely got to try this Apple Cranberry Spinach Salad Recipe. It’s one of those dishes I keep coming back to—not just because it’s delicious but because it’s easy, healthy, and perfect for any occasion, from casual dinners to holiday gatherings. I promise, once you make it, your family and friends will be asking for seconds.

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Ingredients You’ll Need

I love how these ingredients come together—the crispness of the apples, the pop of juicy pomegranate seeds, and the tender baby spinach all bring such a refreshing zing. When shopping, pick the freshest spinach you can find and go for apples that are firm and not too soft to get that delightful crisp bite.

• Slivered almonds: Toasted and honey-coated for that sweet crunch—you can find these pre-sliced or slice whole almonds if you prefer.
• Extra virgin olive oil: Adds subtle richness to both the almonds and the dressing; quality matters here for the best flavor.
• Honey: Natural sweetness in the almonds and dressing that ties everything together; I like a mild floral honey.
• Kosher salt: Brings out the flavors without overpowering—don’t skip!
• Dried cranberries: I always plump these up a bit to soften them, which makes a huge difference in texture.
• Apple cider vinegar: Adds a nice tang to the dressing, balancing the honey perfectly.
• Garlic: Finely minced, it gives a little savory depth without being too intense.
• Freshly ground black pepper: A subtle peppery kick that rounds out the dressing’s flavor.
• Poppy seeds: Tiny bursts of nuttiness and fun texture—plus, they look pretty!
• Baby spinach: The tender, fresh base that complements all the other flavors beautifully.
• Crisp red apple: Fuji or Pink Lady are my favorites for sweetness and crispness.
• Pomegranate arils: These add juicy jewel-like pops of tartness and color that make this salad stand out.

Variations

I’m all about making recipes your own, so here are a few ways I like to tweak this Apple Cranberry Spinach Salad Recipe depending on the season or what’s in my pantry.

• Switch up the nuts: Instead of almonds, I sometimes use candied pecans or walnuts for a richer, buttery flavor.
• Dressing twist: Try swapping the apple cider vinegar for balsamic vinegar to deepen the sweetness and tang.
• Make it vegan: Use maple syrup instead of honey in the almonds and dressing—works like a charm!
• Seasonal fruit swaps: In the winter, dried cherries or fresh orange segments make a bright addition instead of cranberries or pomegranate.

How to Make Apple Cranberry Spinach Salad Recipe

Step 1: Toast & Glaze the Almonds

Heat your oven to 300˚F and line a sheet pan with foil—this makes clean up so much easier! Toss the slivered almonds with the olive oil, honey, and kosher salt right on the pan. Don’t worry if the honey doesn’t coat them all perfectly; it’ll melt and spread during baking. Roast for 5 minutes, then stir well. Repeat this process of baking and stirring about 3-4 times until the almonds are beautifully golden and fragrant. This slow roast lets the almonds get that perfect crunch without burning, and honey creates a lovely glaze. Once done, spread them out to cool and stay crisp.

Step 2: Plump the Dried Cranberries

This is a little trick I picked up that really changes the texture! Combine dried cranberries with a tablespoon of water in a microwave-safe bowl, cover with plastic wrap, and microwave on high for 40 seconds. Let them cool a bit—plumped cranberries feel juicy instead of chewy, making your salad so much more enjoyable.

Step 3: Whisk Up the Dressing

Grab a glass jar with a lid, then combine olive oil, honey, apple cider vinegar, minced garlic, salt, black pepper, and poppy seeds. Screw the lid on tight and shake vigorously. This dressing is the perfect balance of sweet, tangy, and lightly garlicky with a hint of nuttiness—the kind of dressing you’ll find yourself drizzling on everything!

Step 4: Assemble the Salad

In a large bowl, toss the baby spinach with the thinly sliced apple pieces. Drizzle about a quarter cup of the dressing over the greens and apples to lightly coat everything. Then sprinkle on the plumped cranberries, pomegranate arils, and honey-glazed almonds. Give it a gentle toss right before serving so nothing gets soggy. Pass the extra dressing around so everyone can dress their own salad exactly how they like it.

How to Serve Apple Cranberry Spinach Salad Recipe

Garnishes

I often top this salad with a little extra slivered almond and a sprinkle of poppy seeds just before serving—they add a nice finishing touch and a subtle nutty crunch. For holiday flair, sometimes a few shaved Parmesan curls or a light dusting of freshly cracked black pepper amps up the presentation and flavor.

Side Dishes

This salad pairs wonderfully with roasted chicken or grilled salmon if you want a light main course, but it also shines as a starter alongside some crusty artisan bread or a hearty soup. I especially love serving it with a warm butternut squash soup in colder months—it’s such a comforting combo!

Creative Ways to Present

For a festive dinner, I like to serve this salad in individual clear glass bowls so the colors really pop, or create edible “salad cups” using large butter lettuce leaves—fun and perfect for parties. On special occasions, sprinkling edible flowers on top adds a whimsical touch that delights every guest.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes happens!), store the salad components separately if possible—the almonds and dressing in airtight containers, and the spinach/apple mixture refrigerated, tossed only when you’re ready to eat again to keep it from getting soggy.

Freezing

This salad isn’t great for freezing since the spinach and fresh fruit lose their texture, but you can freeze the toasted almonds in a sealed bag for a few months and toast them lightly again before using.

Reheating

No need to reheat, but if you love warm crunchy nuts like I do, you can gently rewarm the almonds in a dry pan over low heat for a couple of minutes before tossing them back into your salad for that fresh-toasted flavor.

FAQs

Final Thoughts

I absolutely love how this Apple Cranberry Spinach Salad Recipe turns out every single time. It’s one of those dishes that’s both simple and elegant, with layers of flavor and texture that never get boring. When I first tried this, I was blown away by how the sweet and tangy dressing brought all the fresh ingredients together so beautifully. It’s become a go-to for me and my family because it’s healthy, easy to make, and can easily be dressed up for company or kept casual for weeknight dinners. Give it a go—you’ll find it’s the kind of salad you want to share with friends, and trust me, it won’t stick around for long!

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