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Fresh spinach salad with colorful vegetables and dressing
Redondo

Spinach Salad with Apples, Pecans, and Goat Cheese

This simple spinach salad comes together with crisp apples, dried cranberries, red onion, creamy goat cheese, and sweet candied pecans. Tossed in a zesty apple cider vinaigrette, it’s a fresh and flavorful side that perfectly balances sweet and tangy flavors.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 5 ounces fresh baby spinach
  • 1 Gala or Honeycrisp apple, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 1 cup candied pecans
  • 2 ounces crumbled goat cheese or shaved pecorino
  • 1/3 cup dried cranberries
  • sea salt and freshly ground black pepper, to taste
  • apple cider vinaigrette (see below)

Equipment

  • large mixing bowl for tossing the salad
  • tongs for gently mixing ingredients
  • small jar with lid for shaking vinaigrette

Method
 

  1. In a large bowl, combine spinach, apple slices, and red onion. Add half the vinaigrette and toss gently to coat.
  2. Add candied pecans, goat cheese, and dried cranberries. Drizzle with more vinaigrette as desired; season with salt and pepper, toss lightly, and serve.

Notes

Inspired by Mom’s go-to fall favorite, this spinach–apple–pecan salad is weeknight-easy yet holiday-worthy, delivering a sweet, tangy, and savory bite in every forkful.