Ingredients
Scale
- 6 cups baby spinach
- 2 medium Honeycrisp or Gala apples, thinly sliced
- 1/2 cup toasted pecans
- 1/3 cup dried cranberries
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta or goat cheese (optional)
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon poppy seeds
- 1 tablespoon milk (to thin, if needed)
- Pinch of salt and black pepper
Instructions
- In a small bowl or jar, whisk together mayonnaise, apple cider vinegar, honey/maple syrup, milk, poppy seeds, salt, and pepper until smooth.
- Wash and dry the spinach. Thinly slice apples and onion. Toast pecans in a dry skillet for 4-5 minutes, if desired.
- In a large bowl, combine spinach, apples, cranberries, pecans, onion, and cheese if using.
- Drizzle dressing over the salad and gently toss to coat.
- Serve immediately for best texture and flavor.
Notes
- Toss apples in lemon juice to prevent browning.
- Store dressing separately if making ahead.
- Add grilled chicken for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg