Description
An easy spinach salad brings a gentle touch of freshness to any table, especially on busy days when you need something wholesome and quick. This vibrant blend features crisp baby spinach, Honeycrisp apples, creamy avocado, and crunchy pecans. Dressed in a light, homemade balsamic vinaigrette balanced with pure maple syrup and Dijon mustard, this salad captures the beauty of natural textures. It is an accessible, nourishing dish that proves healthy food can be both simple and deeply satisfying for any gathering or quiet family meal.
Ingredients
10 ounces fresh baby spinach
2 large Honeycrisp apples, cored and thinly sliced
1 large avocado, sliced
1/4 red onion, thinly sliced
1 cup candied pecans
3/4 cup crumbled feta or goat cheese
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Dash of salt and ground black pepper
Instructions
Whisk together the olive oil, balsamic vinegar, maple syrup, mustard, and minced garlic in a small bowl.
Season the dressing with a dash of salt and black pepper, stirring until emulsified.
Add the washed baby spinach to a large, wide mixing bowl.
Layer the crisp apple slices, creamy avocado, and thinly sliced red onion over the spinach.
Top the salad with the candied pecans and crumbled cheese.
Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
You can substitute candied pecans with toasted walnuts for a more earthy crunch. Ensure the dressing is tossed right before serving to keep the spinach leaves crisp. Store any leftover dressing in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg