Introduction

This Apple Feta Spinach Salad is a fresh and vibrant combination of crisp apples, tangy feta, and toasted pecans. It’s a perfect balance of sweet, savory, and crunchy flavors that make a delightful side or light meal.

A white bowl filled with a fresh green salad that has about four layers: the first layer is a mix of dark green spinach leaves and lighter green arugula leaves, the second layer consists of thin apple slices with red skins, the third layer has whole pecans and small cranberries scattered around, and the top layer is sprinkled with white crumbled cheese. Three golden-brown crackers lean against the inside of the bowl on one side, and a silver fork holding a small bite of salad is inside the bowl. Two red apples sit near the bowl on a white cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces fresh spinach or spring greens mix
2 small apples, cored and thinly sliced
¼ of a red onion, thinly sliced (about ½ cup)
½ cup pecan halves, toasted
⅔ cup feta crumbles
½ cup dried cranberries
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
A generous pinch of salt and black pepper

Instructions

Step 1: Optional: Place the thinly sliced red onion in an ice water bath for 10 minutes, then squeeze dry with paper towels to mellow the flavor.
Step 2: In a large serving bowl, combine the spinach, sliced apples, red onion, toasted pecans, feta crumbles, and dried cranberries.
Step 3: In a mason jar or small container with a lid, add the vegetable oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Shake well until the dressing is fully combined.
Step 4: Pour the dressing over the salad and gently toss to combine all ingredients evenly. Serve immediately.

Tips & Variations

Toast the pecans gently in a dry skillet over medium heat for a few minutes to enhance their flavor before adding to the salad.
Swap out dried cranberries for dried cherries or raisins for a different sweet note.
For a vegan version, substitute feta with a plant-based cheese alternative or simply omit it.
If fresh apples aren’t available, pears can be a lovely substitute offering a similar crisp texture.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated in a sealed jar. Combine and toss just before serving to maintain freshness and crispness. Leftover dressed salad is best eaten within the same day to avoid sogginess.

How to Serve

A white bowl contains a fresh salad with three main layers: bright green spinach and arugula leaves fill the base with a crisp and leafy texture, above them are chunks of light yellow apple pieces and purple-red onion slices adding color and crunch, and scattered on top are brown toasted pecans and white crumbly feta cheese providing texture and contrast. A silver fork lifts a forkful showing all these layers together against a white marbled surface in soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens besides spinach?

Yes, you can use any fresh greens such as arugula, kale, or mixed spring greens based on your preference.

How do I prevent the apples from browning?

To keep the apples from browning, toss the slices with a little lemon juice before adding them to the salad.