Apple Walnut Spinach Salad with Maple Dijon Dressing

By : Moiz Blogger | 0 Comments | On : 20/10/2026 | Category : Salads

Apple walnut spinach salad brings together tender baby spinach, crisp apple slices, toasted walnuts and a sweet-tangy maple Dijon dressing. This fresh salad takes about 15 minutes and works as a light lunch or a colorful side for fall gatherings. The dressing is mixed in a jar, so cleanup is easy.

Recipe at a glance

Prep: 15 minutes | Cook: 0–3 minutes for optional walnut toasting | Total: About 15 minutes | Servings: 4 as a side | Equipment: Large salad bowl, small jar, knife.

Ingredients

• 5 ounces (140 g) baby spinach, washed and thoroughly dried
• 1 medium crisp apple, such as Honeycrisp or Granny Smith, thinly sliced
• 1/3 cup walnuts, roughly chopped
• 1/4 small red onion, thinly sliced
• 1/4 cup dried cranberries, optional
• 1/4 cup crumbled feta cheese, optional

Maple Dijon dressing

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine salt, or to taste
• 1/4 teaspoon freshly ground black pepper

How to make apple walnut spinach salad

1. Prepare the greens. Wash spinach if needed and dry it thoroughly in a salad spinner or with a clean towel. Wet leaves dilute the dressing.
2. Toast walnuts, if desired. Add walnuts to a dry skillet over medium-low heat and stir for 2–3 minutes until fragrant. Transfer to a plate and let cool. Watch carefully because nuts burn quickly.
3. Slice the apple. Core the apple and slice thinly just before assembling. Keep the peel for color and texture, or peel if preferred.
4. Mix the dressing. Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper in a small jar. Close tightly and shake until emulsified.
5. Assemble. Add spinach, apple slices, red onion and optional cranberries to a large bowl. Drizzle with about two-thirds of the dressing and toss gently.
6. Finish. Sprinkle walnuts and optional feta over the salad. Add the remaining dressing only if needed and serve immediately.

Tips for a crisp spinach and apple salad

Dry the spinach well so dressing clings to the leaves. Choose a firm apple rather than a soft, mealy variety. Slice the apple just before serving to minimize browning. Toasting walnuts enhances their aroma, but allow them to cool before adding so they do not wilt the greens.

Variations and substitutions

Nut-free version

Omit walnuts and use toasted pumpkin seeds if appropriate for the guest’s allergies. Always check labels and cross-contact risks.

Dairy-free version

Skip feta or use a suitable dairy-free alternative.

Pear and spinach salad

Replace the apple with a firm ripe pear for a softer, sweeter variation.

Extra protein

Add cooked and cooled chickpeas or white beans for a more filling lunch.

What to serve with apple walnut spinach salad

Pair it with creamy broccoli potato soup or honey garlic chicken skewers. For another easy salad, see our Greek chickpea salad with feta.

Make-ahead and storage

Wash and dry spinach, toast walnuts and mix the dressing up to one day ahead. Store spinach, dressing and toppings separately in covered containers in the refrigerator. Slice apples just before serving. Once dressed, the salad is best eaten immediately because the leaves wilt. Refrigerate perishable ingredients promptly at 40°F (4°C) or below and do not leave prepared salad at room temperature for more than two hours.

Frequently asked questions

Which apple is best for spinach salad?

Honeycrisp, Pink Lady and Granny Smith hold their shape well. Choose based on whether you prefer a sweet or tart flavor.

Can I make the dressing ahead?

Yes. Refrigerate it in a covered jar and shake again before serving, since oil and vinegar naturally separate.

How do I stop apple slices from browning?

Slice just before serving. If preparing earlier, a light coating of lemon juice can slow browning, though it may change the flavor.

Can I make apple walnut salad vegan?

Yes. Omit feta or use a suitable plant-based substitute; the listed maple Dijon dressing is plant-based.

What can I use instead of walnuts?

Pecans or pumpkin seeds work, subject to dietary needs and allergies.

Editorial note

This is original editorial recipe guidance, not a claim of independently kitchen-tested results. Featured photography is illustrative and may not show this exact recipe.