This Apple Feta Spinach Salad is crunchy, sweet and tangy with a homemade maple vinaigrette. It’s so simple to make and is always a crowd pleaser! I never end up with any left.
You never know when a salad craving is going to strike! Sometimes your body just knows what it wants. I’m always willing to try a fresh new salad recipe, especially when it features everyday ingredients and a simple homemade vinaigrette! This Apple Feta Salad in particular is a great way to use up the last apples of the season. It is always a hit with my family and friends.
Spinach salad recipes have always been great standby side dishes that add nutritional balance to any meal. Fresh spinach and spring greens are a great base for what I like to call “the good stuff”. Crisp apples and rich, toasted pecans sprinkled with bits of dried cranberries make every bite pop with flavor!
This Apple Feta Spinach Salad features an easy to make sweet and zesty vinaigrette! No funky ingredients are required. All you need is some apple cider vinegar, vegetable oil, Dijon mustard and garlic powder. Maple syrup is the key in this recipe and though it catches you off guard, the sweetness of the syrup paired with the tang of vinegar and mustard wonderfully accents the creamy feta crumbles.
Tips for making Apple Salad ahead of time:
All of the prep work for this salad can be done about 8 hours before serving. For example, I’m getting this ready in the morning and intend to serve it with dinner. But there are a few tips I’d suggest to ensure you get the best results.
Soak your red onions in ice water for 10 minutes, then squeeze out the extra water with paper towels. Red onions can be overwhelmingly harsh and overpower a dish. Giving them an ice water soak helps to tame them down.
I always make the vinaigrette by shaking it in a mason jar and then I put in the chopped apples along with the dressing! The vinegar in the dressing will keep the apples from turning brown and they will stay nice and crisp until it’s time to dress the salad.
Toast your pecans! Sometimes people skip this step or think that it’s unimportant. If you’re assembling this ahead of time it will help keep those nuts nice and crisp.
Strategically place your ingredients! If I am making this in the morning and I intend to serve it with dinner, I will strategically assemble most of the ingredients in the bowl so then all I have to do is add the dressing and toss. Here’s how I do it:
- I place the onions on the bottom of my serving bowl, followed by the spinach, and then put the pecans, feta, and cranberries in small piles on top of the spinach to where they are not touching.
- Cover with press and seal and refrigerate.
- It’s important that the onions be first soaked and then kept by themselves at the bottom of the bowl or else it will become completely onion flavored. But if you follow these tips, that won’t happen!
What do I need to make Apple Feta Salad?
For the salad:
- 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)
- 1/2 cup pecan halves, toasted
- ⅔ cup crumbled feta
- ½ cup dried cranberries
For the apple cider dressing:
- 2 Tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 2 Tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- a generous pinch of salt and black pepper
Step by Step Instructions:
Optional: Let the red onion soak in an ice water bath for 10 minutes, then squeeze dry with paper towels. This will mellow out the sometimes harsh flavor of red onions.
- In a large serving bowl add the spinach, thinly sliced apples, red onion, toasted pecans, feta cheese and cranberries.
2. To a mason jar with a tight fitting lid, add the vegetable oil, apple cider vinegar, maple syrup, mustard, garlic powder, salt and pepper. Shake well to combine.
3. Pour the dressing over the salad and toss to combine.
If you’re looking for some more tasty sides and salads to pair with dinner, take a look at my Cranberry Couscous Salad and Instant Pot Asparagus Risotto!
Pin this recipe or click the ❤️ to save it for later!
Apple Feta Spinach Salad
This Apple Feta Spinach Salad is crunchy, sweet and tangy with a homemade maple vinaigrette. It’s so simple to make and is always a crowd pleaser! I never end up with any left.
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)
- 1/2 cup pecan halves, toasted
- ⅔ cup feta crumbles
- ½ cup dried cranberries
For the Dressing:
- 2 Tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 2 Tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- a generous pinch of salt and black pepper
Instructions
Optional: Let the red onion soak in an ice water bath for 10 minutes, then squeeze dry with paper towels. This will mellow out the sometimes harsh flavor of red onions.
1. In a large serving bowl add the spinach, thinly sliced apples, red onion, toasted pecans, feta cheese and cranberries.
2. To a mason jar with a tight fitting lid, add the vegetable oil, apple cider vinegar, maple syrup, mustard, garlic powder, salt and pepper. Shake well to combine.
3. Pour the dressing over the salad and toss to combine.
Notes
See above notes to prep salad up to 8 hours ahead of time.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 15mgSodium: 226mgCarbohydrates: 27gFiber: 4gSugar: 20gProtein: 4g
