Description
This Apple Cranberry Spinach Salad with Balsamic Vinaigrette is a vibrant mix of crisp baby spinach, sweet apples, dried cranberries, and crunchy cashews, all tied together with a creamy, tangy balsamic vinaigrette. Perfect for lunch, dinner, or as a side dish at your next gathering, this salad is a healthy, refreshing, and utterly delicious choice!
Ingredients
Scale
- 6 oz baby spinach
- 1 Granny Smith apple, thinly sliced
- 1 Gala apple, thinly sliced
- 1 cup cashew nuts
- ½ cup dried cranberries
For the Balsamic Vinaigrette:
- ¼ cup mayonnaise
- ⅓ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons honey (adjust according to your taste)
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
-
Prepare the Salad Ingredients
- Wash and dry the baby spinach thoroughly. Place it in a large salad bowl as the base.
- Core and thinly slice the Granny Smith and Gala apples. Add them to the spinach.
- Add the cashew nuts and dried cranberries to the salad bowl.
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Make the Balsamic Vinaigrette
- In a small mixing bowl, whisk together the mayonnaise, balsamic vinegar, Dijon mustard, lemon juice, and honey until smooth.
- Season with salt and freshly cracked black pepper to taste. Adjust the sweetness or tanginess as needed.
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Toss the Salad
-
Serve and Enjoy
- Transfer the salad to a serving platter or individual plates. Garnish with extra cranberries or cashews for an elegant touch.
- Serve immediately and enjoy a refreshing, flavor-packed salad!
Notes
- Make Ahead: Prepare the dressing and slice the apples a few hours in advance. Assemble the salad just before serving to keep it fresh.
- Customizable: Substitute cashews with walnuts, pecans, or almonds. Swap cranberries with raisins or pomegranate seeds for a different flavor profile.
- Vegan Option: Use a vegan mayonnaise and replace honey with maple syrup to make the salad vegan-friendly.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American