Description
This Apple Cranberry Spinach Salad is a vibrant, healthy dish perfect for fall or holiday gatherings. Featuring crisp apples, plumped dried cranberries, sweet pomegranate arils, and toasted almonds tossed with fresh baby spinach and a tangy, honey apple cider vinegar dressing, it balances sweetness, crunch, and freshness in every bite.
Ingredients
Scale
Almonds
- 1 cup slivered almonds
- 1 teaspoon extra virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon kosher salt
Plumped Dried Cranberries
- ½ cup dried cranberries
- 1 tablespoon water
Dressing
- ½ cup extra virgin olive oil
- ¼ cup honey
- 3 tablespoons apple cider vinegar
- 1 medium clove garlic, finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons poppy seeds
Salad
- 8 cups baby spinach
- 1 large crisp red apple (Fugi or Pink Lady), quartered, cored and thinly sliced
- ½ cup pomegranate arils or seeds
Instructions
- Toast the almonds: Preheat the oven to 300˚F and line a sheet pan with foil. Combine the slivered almonds, olive oil, honey, and kosher salt on the sheet pan, stirring to coat the almonds evenly. Bake for 5 minutes, then stir to redistribute. Repeat this 2-3 times until the almonds turn light golden brown, totaling about 15-20 minutes. Remove from the oven and stir to separate before setting aside to cool.
- Plump the dried cranberries: Place the dried cranberries and 1 tablespoon of water in a small microwave-safe glass or ceramic container. Cover with microwave-safe plastic wrap and cook on high power for 40 seconds. Remove and let cool.
- Prepare the dressing: Combine the extra virgin olive oil, honey, apple cider vinegar, minced garlic, kosher salt, black pepper, and poppy seeds in a glass jar with a tight-fitting lid. Secure the lid and shake vigorously until well blended. Set aside.
- Assemble the salad: In a large bowl, combine the baby spinach and thinly sliced apple quarters. Drizzle ¼ cup of the prepared dressing over the mixture and toss gently to coat the greens and apples evenly.
- Add toppings and serve: Sprinkle the plumped dried cranberries, pomegranate arils, and toasted almonds over the salad. Toss lightly before serving and provide extra dressing at the table for individual preference.
Notes
- This salad is not only visually appealing but also packed with nutrients, making it a healthy, delicious option for gatherings.
- You can prepare the toasted almonds, plumped cranberries, and dressing ahead of time to reduce prep on serving day.
- Using crisp apple varieties like Fugi or Pink Lady enhances the texture and flavor profile.
- Adjust the honey in the dressing to taste if you prefer a sweeter or tangier dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 11 g
- Sodium: 244 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
