If you’re craving a fresh, zesty burst of flavors wrapped in wholesome greens, this Apple Cranberry Spinach Salad Recipe is an absolute winner. I’ve tried so many salads over the years, but this one has a way of balancing sweet, tangy, and crunchy that makes my whole family go crazy. If you want a salad that feels as special as a holiday feast yet is easy enough for any day, stick around — I’m going to walk you through exactly how to make it shine in your kitchen.
Why You’ll Love This Recipe
- Fresh Flavor Explosion: The crisp apples and tart cranberries create a perfect harmony with tender spinach.
- Crunchy Sweet Almonds: Toasted with honey, they add that addicting texture and subtle sweetness.
- Versatile and Easy: It’s a fantastic side or light meal that comes together with simple ingredients.
- Make-Ahead Friendly: Components like the dressing and almonds can be prepped in advance for stress-free assembly.
Ingredients You’ll Need
This Apple Cranberry Spinach Salad Recipe brings together a few star players that complement each other beautifully. Each ingredient has its role—whether it’s sweetness, tang, or crunch—so picking the right quality really lifts the salad.
- Slivered almonds: Toast them lightly with a touch of honey to unlock a deeper flavor and perfect crunch.
- Extra virgin olive oil: A good one adds richness to both the almonds and the dressing, so go for your favorite quality brand.
- Honey: Natural sweetness that balances the tart cranberries and vinegar kick.
- Kosher salt: Enhances every other flavor without overpowering the salad.
- Dried cranberries: I love plumping them with a bit of water—it makes them juicier and less chewy.
- Apple cider vinegar: Gives your dressing that tangy punch without harshness.
- Garlic: Just a hint minced finely for subtle depth.
- Black pepper: Freshly ground for brightness.
- Poppy seeds: Adds a fun, delicate texture to the dressing.
- Baby spinach: Tender and packed with goodness; makes the perfect base for this salad.
- Red apple (Fugi or Pink Lady): Crisp and sweet, thinly sliced for easy eating.
- Pomegranate arils: For vibrant color and juicy bursts in every bite.
Variations
This Apple Cranberry Spinach Salad Recipe is super adaptable—I often tweak it based on what’s in season or what my family’s mood calls for. Don’t hesitate to experiment and make it your own.
- Swap the greens: I sometimes use kale or arugula instead of spinach for a peppery twist.
- Nut alternatives: Walnuts or pecans toasted with maple syrup make a fun change if almonds aren’t your thing.
- Dressing variations: Add a teaspoon of Dijon mustard to the dressing for extra zing.
- Add protein: Grilled chicken or goat cheese can turn it into a hearty, satisfying meal.
How to Make Apple Cranberry Spinach Salad Recipe
Step 1: Toast the Almonds for Sweet Crunch
Preheat your oven to 300˚F and line a baking sheet with foil. In a bowl or right on the pan, toss the slivered almonds with olive oil, honey, and salt. Don’t worry if the honey is a bit clumpy—that melts in the oven. Spread them out evenly and bake for 5 minutes, then give them a good stir. Repeat baking and stirring 2-3 more times until they’re a beautiful light golden brown, about 15-20 minutes total. Keep an eye on them during the last rounds so they don’t burn. Once toasted, spread them out to cool — the honeyed coating will set up and make every bite crave-worthy.
Step 2: Plump Those Cranberries
Place the dried cranberries in a microwave-safe bowl with a tablespoon of water. Cover the bowl with microwave-safe plastic wrap and heat on high for 40 seconds. This little trick softens the cranberries so they’re juicy, not tough, which really brightens the salad. Once done, set aside to cool while you prep the rest.
Step 3: Whip Up a Tangy Dressing
Combine extra virgin olive oil, honey, apple cider vinegar, minced garlic, kosher salt, black pepper, and poppy seeds in a glass jar with a tight-fitting lid. Give it a vigorous shake until everything’s blended into a smooth, slightly thick dressing. I like to make this part ahead of time and let it chill — it helps all the flavors marry perfectly.
Step 4: Toss and Serve
In a large bowl, combine baby spinach and thinly sliced apple. Pour about a quarter cup of the dressing over the salad and toss gently to coat evenly. Then sprinkle on your plumped cranberries, pomegranate arils, and the toasted almonds. Give it one last gentle toss, and voila—a salad that’s as beautiful as it is delicious. I always bring extra dressing to the table because my family loves drizzling more on top!
Pro Tips for Making Apple Cranberry Spinach Salad Recipe
- Honey-Roast Almonds: Don’t rush the toasting—baking in intervals and stirring prevents burning and ensures even color.
- Cranberry Softening Hack: Microwaving with water is quick, but soaking overnight in apple juice adds even more flavor if you have time.
- Dressing Shake: Always shake your dressing again before using, as the oil and vinegar love to separate.
- Apple Prep: Slice your apples just before tossing or toss slices in a splash of lemon water to prevent browning.
How to Serve Apple Cranberry Spinach Salad Recipe
Garnishes
I love topping this salad with extra toasted almonds or a sprinkle of feta cheese when I want a creamy contrast. Sometimes a few fresh mint leaves add an unexpected bright note that impresses guests every time.
Side Dishes
This salad pairs beautifully with roasted chicken or grilled salmon for a balanced meal. For casual dinners, I often serve it alongside crusty bread and a warming butternut squash soup.
Creative Ways to Present
For special occasions, I like to serve the salad in individual glass bowls layered to show off the colorful ingredients. Another favorite is making mini salad cups with spinach leaves in lettuce wraps, perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which honestly is rare!), store the salad components separately—spinach, dressing, and toppings—to keep everything fresh. Toss together just before serving the next day for the best texture and flavor.
Freezing
I wouldn’t recommend freezing this salad. Spinach wilts and the apples and pomegranate seeds don’t hold up well after thawing, so it’s best enjoyed fresh.
Reheating
This salad is best cold or at room temperature. If you want to add a warm element, try serving it alongside a hot protein instead of reheating the salad itself.
FAQs
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Can I use other greens besides spinach in this Apple Cranberry Spinach Salad Recipe?
Absolutely! While baby spinach is tender and mild, you can swap it for arugula for a peppery bite, kale for more texture, or mixed greens depending on your preference. Just keep in mind that tougher greens like kale benefit from a quick massage with the dressing to soften them.
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How far in advance can I prepare this salad?
You can toast the almonds and make the dressing up to a few days ahead—just store them in airtight containers. Plump the cranberries a few hours before serving. Assemble the salad no more than 30 minutes before serving to keep the spinach crisp and apples fresh.
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What’s the best apple to use for this salad?
I recommend crisp varieties like Fuji or Pink Lady for their perfect balance of sweetness and tartness. They hold up well when sliced and add wonderful crunch without turning mushy quickly.
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Can I make this salad vegan?
Yes! Simply swap the honey for maple syrup in both the almonds and dressing to keep it fully plant-based, and you’re good to go.
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How do I prevent apples from browning?
To keep apple slices fresh and crisp-looking, toss them quickly in a bit of lemon water or the salad dressing right after slicing. This slows oxidation and keeps your salad looking vibrant.
Final Thoughts
This Apple Cranberry Spinach Salad Recipe has become one of my kitchen go-tos when I want to impress without the fuss. It feels celebratory but is easy enough for a weekday dinner. The sweet and tart notes with that buttery crunch of almonds never fail to brighten my mood—and I know you’ll love how your family or guests respond, too. Give it a try and see how easy it is to turn simple ingredients into something truly special!
Print
Apple Cranberry Spinach Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy Apple Cranberry Spinach Salad combining crisp apples, plumped dried cranberries, sweet-tart pomegranate seeds, and toasted almonds, all tossed in a flavorful honey apple cider vinegar dressing. Perfect for fall or holiday gatherings, this salad offers a delightful mix of textures and tastes with a nutritious boost.
Ingredients
For the almonds:
- 1 cup slivered almonds
- 1 teaspoon extra virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon kosher salt
To plump the dried cranberries:
- ½ cup dried cranberries
- 1 tablespoon water
For the dressing:
- ½ cup extra virgin olive oil
- ¼ cup honey
- 3 tablespoons apple cider vinegar
- 1 medium clove garlic, finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons poppy seeds
For the salad:
- 8 cups baby spinach
- 1 large crisp red apple (Fuji or Pink Lady), quartered, cored, and thinly sliced
- ½ cup pomegranate arils or seeds
Instructions
- Toast the almonds: Preheat the oven to 300˚F and line a sheet pan with foil. On the pan, combine slivered almonds, olive oil, honey, and kosher salt, stirring to coat, even if honey doesn’t cover all nuts. Bake for 5 minutes, then stir to redistribute. Repeat this baking and stirring 2–3 more times until almonds are light golden brown, about 15–20 minutes total. Remove from oven, stir to separate, and set aside to cool.
- Plump the dried cranberries: Place dried cranberries and 1 tablespoon of water in a small microwave-safe glass or ceramic bowl. Cover securely with microwave-safe plastic wrap and microwave on high for 40 seconds. Remove and set aside to cool, allowing the cranberries to absorb moisture and soften.
- Make the dressing: In a glass jar with a tight-fitting lid, combine extra virgin olive oil, honey, apple cider vinegar, finely minced garlic, kosher salt, freshly ground black pepper, and poppy seeds. Secure the lid and shake vigorously until all ingredients are well combined and emulsified. Set aside.
- Assemble the salad: In a large bowl, combine baby spinach and thinly sliced apple. Drizzle about ¼ cup of the dressing over the salad and toss gently to coat the greens and apple slices evenly. Top with the plumped dried cranberries, pomegranate arils, and toasted almonds.
- Serve: Toss the salad once more before serving to distribute toppings. Pass remaining dressing at the table to add more as desired.
Notes
- This salad is an insanely delicious and super healthy option, especially perfect for fall and holiday get-togethers.
- Almonds, cranberries, and dressing can be prepared in advance to save time on the day of serving.
- Use crisp apple varieties like Fuji or Pink Lady for the best texture and flavor contrast.
- Adjust the amount of dressing to taste, adding more for a bolder flavor.
- For a nut-free version, omit almonds and substitute with pumpkin seeds or additional pomegranate arils.
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 11 g
- Sodium: 244 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
