This Apple Spinach Salad is fresh, flexible, and perfect for any occasion—quick enough for a weeknight but special enough for entertaining.

Sweet apples, crunchy nuts, creamy cheese, and a tangy apple cider vinaigrette come together in minutes for a restaurant-worthy salad at home.

Packed with nutrients, this spinach salad recipe is endlessly adaptable. See the variations section below for tons of substitution ideas!

Spinach Apple Salad Ingredients

• Baby spinach: The perfect mild, nutrient-dense base that holds up well to dressing.
• Apple: A crisp variety like Honeycrisp, Gala, or Fuji, thinly sliced for the best texture.
• Red onion: Adds bite; soak slices in water for 10–15 minutes if you prefer a milder flavor.
• Walnuts: For crunch and heart-healthy fats. Toast for extra depth, or swap in pecans, almonds, or seeds.
• Dried cranberries: Dried fruit adds a wonderful texture to this salad. Cranberries make this a classic Fall-season salad. Raisins or currants work too.
• Goat cheese: The creaminess and slight tang of goat cheese are perfect in this salad. Feta, cheddar, or vegan cheese all make great substitutes.
• Dressing: An easy homemade apple cider vinaigrette (recipe below) or balsamic vinaigrette are both fantastic here. Lemon juice + vinegar brightens the flavor; add smashed garlic for a subtle infusion.

How to Make Apple Spinach Salad:

1. Toast the nuts in a dry skillet over medium heat (or in a toaster oven) until fragrant but not overcooked. Do you have to toast the nuts? No, you can use raw nuts, too. Toasting the nuts adds a wonderful deep flavor to your salad. If you don’t have time or prefer not to toast them, you can skip this step.
2. Make the dressing: Whisk all of the ingredients in the bottom of a large bowl. You can also add the dressing ingredients to a mason jar and shake the ingredients together until emulsified, which is useful to do if you’re making this salad ahead of time to serve later. Always dress the salad close to when it will be eaten. It’s okay to dress the salad up to an hour ahead, you just don’t want it to sit too long because the spinach can become soggy.
3. Add all salad ingredients to the bowl and toss together with the dressing. Tear any large spinach leaves in half. If you want to make it pretty to serve, save about 1/3 of the nuts and cheese out then garnish the top of the salad after it’s tossed.

See the full printable recipe card below.

Apple Spinach Salad Tips & Variations

• Spinach: This is obviously a spinach salad recipe, but it’s also great with arugula or a mix of spinach + arugula. Crisp romaine lettuce works too for a crunchy variation, and spring mix works as well.
• Apple: There are many types of apples! Crisp and sweet Honeycrisp, Gala, Braeburn, or Jonagold are all excellent here. You can even swap in pears. Pink Lady apples are nice but more on the tart side; I find Granny Smith’s too tart for this salad. I like to slice them pretty thin (about 1/8-inch)for the best salad texture. And don’t peel your apple. The peel is full of nutrients and fiber.
• Nuts: I often use walnuts in an Apple Spinach Salad, but pecans, almonds, or cashews are also good here. If you prefer a nut-free recipe, you can use sunflower seeds or pumpkin seeds, or leave out the nuts if desired.
• Cheese: Goat cheese is delightful with apples. Fresh feta cheese is also really nice in this salad, as is a grated or crumbled sharp cheddar. Or, you can leave out the cheese to make this salad dairy-free and vegan.
• Cranberries: Dried cranberries add a nice flavor and texture to this salad. You can also use raisins or currants, or leave them out if you prefer. When the apples are extra sweet, I sometimes leave ou the dried fruit.
• Dressing: Apple cider vinegar is a classic pairing with apples, but you can substitute red wine vinegar, white wine vinegar, champagne vinegar, or lemon juice in the recipe below. I love this salad with a combo of vinegar and fresh lemon juice. You can also swap out the Apple Cider Vinaigrette for Balsamic Vinaigrette, which is also wonderful on an Apple Spinach Salad.
• Sweetness: Taste your apple before adding it to the salad. If it’s tart and not super sweet, consider making a sweeter salad dressing by doubling the maple syrup (or honey) in the dressing.
• Red onions: A classic pairing in an Apple Spinach Salad. If you find them too punchy/big on flavor, soak the sliced red onions in room temperature water for 10-15 minutes before adding them to the salad to mellow out their flavor. Or, substitute with green onions or leave them out if desired.
• Serving Size: The recipe written here makes about 4 entree servings or 8 small side servings. Scale up or down as needed.

Below is how I make this recipe most often. Try it as-is or make it your own. Enjoy!

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Storage

• Without dressing: Store salad ingredients (minus dressing) in an airtight container in the fridge for up to 24 hours. Add dressing just before serving.
• With dressing: Best enjoyed within 1 hour; spinach wilts if it sits too long.
• Leftover dressing: Keep in a sealed jar in the fridge for up to 5 days. Shake well before using.

Apple Spinach Salad FAQs

Can I make this salad ahead of time?

Yes. Slice the apples just before serving to prevent browning, or toss them in a little lemon juice if prepping ahead. Store undressed salad in the fridge for up to 24 hours.

What’s the best apple for spinach salad?

Crisp, slightly sweet apples like Honeycrisp, Gala, or Braeburn are ideal. I prefer to avoid mealy apples like Red Delicious.

Can I make it nut-free?

Absolutely. Use toasted pumpkin seeds or sunflower seeds, or leave them out.

What protein can I add?

Grilled chicken, salmon, shrimp, or even chickpeas make this salad hearty enough for a full meal.

What if I don’t like raw onions?

Soak sliced red onion in water for 10–15 minutes to mellow the flavor, swap in green onions, or skip it altogether.