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Spinach Apple Cranberry Salad

Spinach Apple Cranberry Salad

I love this salad! The combination of crisp apple slices, tart cranberries, toasted pepitas, and creamy goat cheese tossed with red onion slices and spinach in a tangy vinaigrette is my idea of wonderful. The flavors, colors, and textures make this salad not only delicious but also pretty which makes it perfect for serving dinner guests. I served this spinach apple cranberry salad with a roasted chicken and some crusty bread for a healthy and delicious meal my entire family devoured.

Spinach Apple Cranberry Salad

How to Make a Spinach Apple Cranberry Salad

Prepare the vinaigrette by combining the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, and a pinch of sugar together. Season with sea salt and freshly cracked pepper, to taste; whisk until well combined. Set aside to allow flavors to mingle.

Prepare the salad by combining the spinach, onion slices, dried cranberries, and toasted pepitas together in a bowl. Whisk the vinaigrette well then drizzle some on the salad, to taste. Toss to coat evenly. Pour salad into the serving bowl then top with freshly cracked black pepper, to taste, apple slices, and goat cheese crumbles. Serve immediately with additional vinaigrette on the side. Enjoy.

Spinach Apple Cranberry Salad

Spinach Apple Cranberry Salad

Spinach Apple Cranberry Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

Vinaigrette:

  • 2 tbsp canola oil
  • 2 tbsp olive oil
  • 2-3 tbsp seasoned rice vinegar, to taste (we like our vinaigrette tangy - use less vinegar if you don't)
  • 1 tbsp red wine vinegar
  • 1 clove of garlic, minced
  • 1 pinch sugar, to taste
  • Sea salt and freshly cracked pepper, to taste

Salad:

  • 4 cups baby spinach
  • 1/4 small red onion, sliced thinly (If the onion is too strong, soak slices in ice water for 10 minutes to mellow flavor)
  • 2 tbsp dried cranberries
  • 2 tbsp toasted pepitas (pumpkin seeds)
  • 1/2 crisp apple (I used Envy), sliced thinly
  • 2 tbsp goat cheese crumbles
  • Freshly cracked black pepper, to taste

Instructions

  • Prepare the vinaigrette by combining the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, and a pinch of sugar together. Season with sea salt and freshly cracked pepper, to taste; whisk until well combined. Set aside to allow flavors to mingle.
  • Prepare the salad by combining the spinach, onion slices, dried cranberries, and toasted pepitas together in a bowl. 
  • Whisk the vinaigrette well then drizzle some on the salad, to taste. Toss to coat evenly. Pour salad into the serving bowl then top with freshly cracked black pepper, to taste, apple slices, and goat cheese crumbles. 
  • Serve immediately with additional vinaigrette on the side. Enjoy.
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3 Comments

  1. I like a touch of nuts with this kind of salad. Or maybe I’m just a touch of nuts – I forget.