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This Apple Pecan Salad with Maple vinaigrette is delightfully sweet with savory cubes of cheddar cheese! Fresh spinach, crisp apples, and crunchy roasted pecans are tossed together to create a delicious cranberry pecan salad that is vegetarian and healthy.
This fresh spinach salad is bursting with flavors from cranberries, fresh apples, and a citrus-based homemade dressing that is bright and a little bit sweet.
This apple spinach salad recipe is so easy to make and is a great healthy side dish for weeknight dinners or the holidays. Smooth cheddar cheese gives this pecan salad some extra protein which makes it perfect for whenever you are in need of something filling!
The sweet maple vinaigrette is the perfect dressing for pecans and apples. Whenever you are craving something sweet and savory, you will the flavors from this cranberry salad!
Pair this spinach salad recipe with any main course such as Ground Turkey Meatloaf, Chicken Parmesan Pasta, and even this Shepherd’s Pie.
Table of Contents
WHY THIS APPLE CRANBERRY and spinch SALAD IS THE BEST
- Quick: This salad is ready in minutes! It doesn’t take long to assemble this easy apple pecan salad recipe. Make this salad whenever you are looking for something simple and quick.
- Healthy: Fresh spinach leaves are loaded with iron and fiber and are paired with healthy pecans and fresh apples. This salad is filled with nutrient-dense foods that will keep you going throughout your day!
- Vegetarian: Enjoy this salad whenever you are looking to eat a little more plant-based and want to keep things meat-free.
- Perfect Side Dish: Serve this salad alongside soups, casseroles, pasta recipes, proteins, etc. This recipe is a great way to add some color to the dinner plate.
- Serve as a Meal: You can even enjoy this salad all by itself since it is made with wholesome ingredients and protein. This salad is so delicious that it can be the main focus!
INGREDIENTS FOR APPLE SALAD WITH PECANS
Below is simple a list of ingredients that we used to make this apple and spinach salad. The full measurements are listed further down below.
for the spinach salad Dressing
- Olive Oil– I like to use olive oil because it is rich in flavor especially if you use a high quality brand. A good olive oil has a delicious flavor and aroma to it. Of course, you can use any neutral vegetable oil.
- Lemon– Fresh lemon juice is squeezed into the vinaigrette to make sure it is bright and flavorful. The zest is also used for an extra hint of citrus.
- Apple Cider Vinegar– ACV gives this homemade dressing all the flavor it needs! You can find apple cider vinegar in the vinegar aisles at most grocery stores.
- Mustard– Dijon mustard is tangy and sharp with a mild spice. Mustard gives the maple vinaigrette plenty of tanginess!
- Maple Syrup– Sticky and smooth maple syrup rounds all of the acidic flavors out and makes this a sweet and savory dressing.
- Salt and Pepper– Kosher salt and pepper is used to make sure the dressing is nothing short of flavor!
for the Salad
- Spinach– Fresh baby spinach is a tender leafy green that is packed with iron and fresh flavors! Use organic spinach if you can. If you don’t like spinach, use any other greens.
- Apples– Any kind of fresh apples will work for this recipe. Just make sure you have two. Some apple options include Gala, Honeycrisp, Granny Smith, etc. Cut the apples into cubes.
- Cheddar Cheese– You can use either white or yellow cheddar cheese for this recipe. I like to use both! Cut your blocks of cheese into small cubes to mix throughout the salad.
- Pecans– Roasted pecans are nutty and sweet and add the perfect amount of crunch to this salad.
- Cranberries– Dried cranberries provide extra sweet flavors and are so pleasant with the pecans!
HOW TO MAKE this APPLE PECAN SALAD
- Make the dressing: First, in a small bowl, whisk the olive oil, lemon juice and zest, apple cider vinegar, dijon mustard, maple syrup, salt, and pepper together until fully emulsified and blended. Set the dressing aside.
- Assemble the salad: Next, in a large bowl, combine the fresh spinach, cubes apples with lemon juice, cheddar cubes, pecans, and dried cranberries.
- Toss with dressing: Finally, drizzle the salad with the vinaigrette and toss the ingredients to combine everything. Serve immediately or place in the refrigerator to chill.
RECIPE NOTES, TIPS, AND SUBSTITUTIONS
- Use any kind of fresh greens instead of spinach such as arugula, spring mix, romaine, etc.
- Make this a vegan salad by omitting the cheese.
- Add more protein: consider adding some grilled chicken breast, salmon, and shrimp to this spinach salad.
- Store the leftovers in an airtight container in the refrigerator.
- Prepare the dressing ahead of time and store it in a sealed jar in the refrigerator until ready to use.
- Use pears instead of apples.
- Instead of cheddar cheese, crumble the salad with goat, feta, or blue cheese.
- Use agave nectar or honey instead of maple syrup.
FREQUENTLY ASKED QUESTIONS
Yes, this salad is healthy and full of fresh ingredients! Nuts, fruits, and leafy greens are great foods to eat for a plant-based diet! Loaded with vitamins, minerals, and antioxidants.
If you have an abundance of fruit to use up, just dice it up into cubes and toss in a salad with a light vinaigrette and fresh greens!
Homemade fruit and greens salad will last in the refrigerator for up to 4 days.
The base of your salad should be a green leafy vegetable like romaine lettuce, spinach, and so on. All the other add on are based on things you like such as nuts, fruits, and other veggies like onions, tomatoes cucumber, and the list goes on. Salad toppings include fruits, nuts and seeds, dried fruits, beans, tortilla chips, cheese, and olives.
More Salad Recipes You Will Love
What to serve with apple pecan salad
- Air Fryer Boneless Chicken Breast
- Baked Honey Lemon Chicken and Potatoes
- Grilled Chicken Breast with Avocado Salsa
- Grilled Lemon Chicken Skewers
- Easy Chimichurri Chicken
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Apple Pecan and Spinach Salad
Ingredients
Maple Vinaigrette
- ¼ cup extra virgin olive oil
- 1 lemon, juiced and zested
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons maple syrup
- ½ teaspoon kosher salt, to taste
- ¼ teaspoon ground black pepper, to taste
Salad Base
- 6 cups baby spinach, packed
- 2 apples, large; cut into medium cubes and drizzled with lemon juice
- 4 ounces cheddar, aged white or yellow; cut into small cubes
- 1 cup pecans, roasted
- ¼ cup dried cranberries
Instructions
- In a small bowl, put all the ingredients for the dressing. Whisk until emulsified then set aside.
- Add the spinach, apple, cheddar cubes, pecans, and cranberries in a large bowl.
- Drizzle with the dressing and toss to combine. Serve immediately.
Notes
- Use any kind of fresh greens instead of spinach such as arugula, spring mix, romaine, etc.
- Make this a vegan salad by omitting the cheese.
- Store the leftovers in an airtight container in the refrigerator.
- Prepare the dressing ahead of time and store it in a sealed jar in the refrigerator until ready to use.
- Use pears instead of apples.
- Instead of cheddar cheese, crumble the salad with goat, feta, or blue cheese.
- Use agave nectar or honey instead of maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad is delicious! Thank you for all the heathy recipes. This is my go to website for all meals.
So nice of you. Thanks Dawn