Crisp Spinach and Apple Salad with Feta and Walnuts

Looking for a fall salad everyone will request again and again? This Spinach Apple Salad is a bright, flavorful option that blends sweet and savory elements for an irresistible seasonal side or light main. It’s simple to prepare, nutritious, and appeals to a wide range of tastes—perfect for weeknights, potlucks, or holiday gatherings.

I eat a salad nearly every day, and I love swapping ingredients depending on the season and what I have on hand. While savory green salads are great, I especially enjoy the contrast of sweet apples with salty cheese in this spinach-based salad. Tender baby spinach, crisp apple, creamy feta, chewy dried cranberries, crunchy walnuts, and a tangy vinaigrette combine for a satisfying texture and flavor profile that feels like fall in every bite.

Why you’ll love this recipe:

• Balanced sweet-and-savory flavor with a pleasing mix of textures: tender greens, crisp fruit, crunchy nuts, and creamy cheese.
• Nutritious yet delicious—easy to serve to kids and adults alike.
• Quick to assemble with only a handful of accessible ingredients.
• Versatile enough for weeknight meals, family dinners, or festive holiday spreads.

Recipe ingredients

This Spinach Apple Salad uses a few simple ingredients and can be easily adapted based on what you have available or dietary preferences.

Ingredient notes

• Spinach: Pre-washed baby spinach is convenient and mild in flavor. You can substitute arugula, mixed baby greens, or kale if you prefer.
• Dressing: A tangy apple-cider vinaigrette pairs beautifully with this salad. Lemon poppy seed, balsamic vinaigrette, or a light creamy dressing also work well. Use your favorite dressing to taste.
• Feta cheese: Crumbled feta adds a salty, tangy element. Swap in goat cheese or omit for a dairy-free version.
• Walnuts: Toasted walnuts add crunch and depth. Pecans, almonds, or pumpkin seeds are good alternatives.

How to make this recipe

This salad comes together quickly, and it’s even faster if you toast the walnuts and prepare the dressing ahead of time. The directions below assume the dressing is ready to use.

1. Preheat your oven to 350°F (175°C). Spread walnuts on a rimmed baking sheet and toast for 8–10 minutes, until they are golden and fragrant. Allow them to cool.
2. In a large bowl combine the baby spinach, chopped apple, crumbled feta, dried cranberries, and cooled walnuts.
3. Drizzle with your desired amount of dressing and toss gently to coat. Serve immediately so the spinach stays crisp. Enjoy.

FAQs

Recipe notes

• Toast walnuts ahead of time or buy pre-toasted nuts to save time.
• Substitute nuts or seeds if you prefer a different crunch, such as pecans, almonds, or sunflower seeds.
• Make the dressing in advance and refrigerate; shake or whisk before using.
• To keep the salad crisp, assemble and dress it right before serving.

More fall salad ideas

• Butternut squash and quinoa salad with warm spices and a bright vinaigrette.
• Harvest-style salads with roasted root vegetables and dried fruit.
• Persimmon and spinach salad for a sweet and slightly floral twist.
• Wild rice or grain salads tossed with roasted squash and maple vinaigrette.

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.

Note: This recipe was originally published in January 2013 and has been updated with refreshed photos and text.

All recipes and images © Flavor the Moments.