Spinach Salad with Apples, Cranberries, Pecans

When Salad Steals the Spotlight

Hey friends! Clara here, your fellow flavor adventurer. Let’s be real: “healthy salad” doesn’t exactly scream “FUN,” does it? Cue the sad desk lunches and obligatory rabbit-food vibes. But what if I told you this Spinach Salad with Apples, Cranberries, Pecans, and that lusciously tangy Maple-Mustard Vinaigrette will make you actually excited to eat greens? Picture this: crisp Pink Lady apples doing a happy dance with tart cranberries, buttery toasted pecans, creamy goat cheese confetti, and a dressing that’s sweet, spicy, and impossible not to lick off your fingers. It’s the salad that converts veggie-skeptics at potlucks and makes Tuesday nights feel celebratory. No wilting spirits (or spinach!) allowed—just pure, unapologetic joy in a bowl. Ready to make magic in 15 minutes flat? Let’s go!

The Salad That Started It All

This recipe? It’s my kitchen comfort blanket. Years ago, I hosted my first Friendsgiving—ambitious, slightly chaotic, and fueled by questionable wine choices. My oven decided to quit mid-turkey, and my “foolproof” gravy resembled lumpy cement. Panicking, I tore through my fridge: a bag of spinach, forgotten apples, pecans, and a lonely goat cheese log. I whisked together maple syrup and mustard (a true “why not?” moment), tossed everything wildly, and held my breath… The result? My friends raided the salad bowl before touching the turkey! One bite and Sarah declared, “Clara, this tastes like fall hugged a unicorn.” That disaster-turned-triumph taught me a golden rule: when life burns the main course, let the salad shine. Now, this beauty’s my edible security blanket for every gathering.

Spinach Salad with Apples, Cranberries, Pecans

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• Author: clarawhitmore
• Total Time: 30 mins
• Yield: serves 8-10 1x

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Description

This bright, beautifully balanced salad brings together crisp apples, tart cranberries, creamy goat cheese, and toasted pecans — all tossed in a tangy maple-mustard vinaigrette. Light, satisfying, and totally crowd-pleasing.

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Ingredients

Scale 1x2x3x

For the Dressing

6 tbsp apple cider vinegar

8 tsp spicy brown mustard

8 tsp pure maple syrup

2 tbsp minced shallot (from about 2 small shallots)

1 tsp kosher salt

1 tsp black pepper

6 tbsp extra-virgin olive oil

For the Salad

2 (10-oz) packages fresh baby spinach

4 large Pink Lady apples, thinly sliced

1 cup sweetened dried cranberries

1 cup chopped toasted pecans, divided

5 oz semi-soft goat cheese, crumbled (about ⅔ cup)

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Instructions

Make the vinaigrette: In a small bowl or jar, whisk together vinegar, mustard, maple syrup, shallot, salt, and pepper. Slowly whisk in olive oil until fully emulsified.

Assemble the salad: In a large bowl, combine spinach, apples, cranberries, and half of the pecans. Drizzle with vinaigrette and toss gently to coat.

Top & serve: Sprinkle with goat cheese and remaining pecans. Serve immediately.

• Prep Time: ~260 Protein: 5g Carbs: 22g Fat: 18g Fiber: 3g Sugar: 14g
• Cook Time: ~260 Protein: 5g Carbs: 22g Fat: 18g Fiber: 3g Sugar: 14g
• Category: Dinner

Nutrition

• Calories: 260
• Sugar: 14g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 5g

Your Colorful Cast of Characters

For the Maple-Mustard Vinaigrette:

• Apple cider vinegar (6 tbsp): The tangy backbone! Chef’s tip: Swap in lemon juice for a brighter kick.
• Spicy brown mustard (8 tsp): Adds depth and a gentle heat. Dijon works too, but brown mustard’s earthiness sings with maple.
• Pure maple syrup (8 tsp): Please, no pancake syrup! Grade A amber adds complex sweetness. Honey’s a fine sub.
• Shallot (2 tbsp minced): The underrated MVP for subtle oniony zing. Red onion (soaked in vinegar for 5 mins) works in a pinch.
• Kosher salt & black pepper (1 tsp each): Balances the sweet-tart dance. Sea salt flakes? Yes, please.
• Extra-virgin olive oil (6 tbsp): Emulsifies into velvety goodness. Avocado oil keeps it neutral if preferred.

For the Salad:

• Baby spinach (2 x 10-oz packs): Tender, nutrient-packed, and sturdy enough to hold dressing. Kale? Massage it first with 1 tsp oil!
• Pink Lady apples (4 large): Crisp, sweet-tart, and slow to brown. Honeycrisp or Fuji are great backups.
• Dried cranberries (1 cup): Chewy bursts of tartness. Cherries or golden raisins add fun twists!
• Pecans (1 cup, chopped & toasted): Don’t skip toasting! It unlocks their buttery magic. Walnuts or almonds work too.
• Goat cheese (5 oz crumbled): Creamy tang that cuts through sweetness. Feta or blue cheese crumbles for the bold!

Let’s Build That Bowl of Sunshine!

1. Whisk the Vinaigrette: Grab a jar (my fave lazy hack!) or small bowl. Add vinegar, mustard, maple syrup, shallot, salt, and pepper. Whisk like you mean it! Now, slowly drizzle in olive oil while whisking constantly. Why? This emulsifies it into a glossy, clingy dressing that won’t separate. Chef’s secret: Taste and adjust! Want more zing? Add vinegar. Too sharp? More maple. Set aside.
2. Toast Those Pecans: While oven-preheating isn’t required, toasting nuts is non-negotiable. Toss pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden. Watch closely—they burn fast! Let them cool slightly before chopping. (Pro tip: Toast extra for snacking!)
3. Apple Prep: Thinly slice apples just before assembling to prevent browning. No need to peel—the skin adds color and fiber! Toss them in a squeeze of lemon juice if prepping ahead.
4. Assemble With Love: In your largest bowl (trust me, space is key!), combine spinach, apple slices, cranberries, and HALF the pecans. Drizzle ¾ of the dressing over. Now, toss gently but thoroughly with salad tongs or clean hands. Why not all the dressing? We reserve some for reviving leftovers and avoid sogginess.
5. The Grand Finale: Sprinkle salad with goat cheese and remaining pecans. Drizzle that reserved dressing over the top like edible confetti. Serve immediately with an extra grind of black pepper!

Plate It Like a Pro

This salad is a stunner on its own, but let’s make it shine! Scoop onto a wide platter (not a deep bowl) to show off those jewel-toned ingredients. For gatherings, serve dressing on the side so guests can DIY. Pair with cozy mains like roasted chicken, maple-glazed salmon, or wild rice-stuffed squash. Pack leftovers in mason jars: dressing at the bottom, then apples, cranberries, pecans, and spinach on top. Seal, shake when ready, and boom—lunch glory!

Mix It Up, Make It Yours!

• Protein Power: Add grilled chicken, crispy chickpeas, or flaked smoked trout.
• Vegan Vibes: Skip goat cheese or use almond feta. Swap honey for maple in dressing.
• Seasonal Switch: Pears instead of apples! In summer, try peaches and swap cranberries for fresh blueberries.
• Nut-Free: Toasted pumpkin seeds (pepitas) add crunch without allergens.
• Extra Hearty: Fold in quinoa or farro for a grain bowl twist.

Clara’s Kitchen Confessions

This recipe’s evolved from my frantic Friendsgiving fluke! I used to drown it in dressing (oops), but now I’m Team Less-Is-More. Also—confession—I’ve subbed in blue cheese when out of goat cheese… and accidentally started a family feud. (Aunt Linda still brings it up!) Biggest lesson? DON’T pre-toss everything if making ahead. Keep components separate until serving. Spinach wilts, apples weep, and cranberries turn into little flavor grenades. But that dressing? It gets better overnight. Double it and stash a jar in your fridge for emergency salad rescues!

Your Questions, Answered!

Q: Can I make this ahead?
A: Absolutely—with strategy! Prep dressing (it lasts 1 week refrigerated), toast nuts (store airtight for 2 weeks), slice apples (toss in lemon juice), and portion spinach. Assemble MAX 1 hour before serving.

Q: My dressing separated! Help?
A: No stress! If it breaks, just re-whisk or shake in a jar. If it’s too thick, add 1 tsp warm water. Emulsion magic restored!

Q: Spinach alternatives?
A: Try arugula for peppery zing, massaged kale, or butter lettuce. Avoid watery greens like iceberg.

Q: Why Pink Lady apples?
A: They’re crisp, sweet-tart, and hold shape. Soft apples (like Red Delicious) turn mushy. If using sweeter apples (Gala), add an extra vinegar splash to dressing!

Nourishment That Feels Good

Per Serving (Serves 8): Calories: ~260 • Protein: 5g • Carbs: 22g • Fat: 18g • Fiber: 3g • Sugar: 14g
Note: Values are estimates. Goat cheese adds protein, pecans provide healthy fats, and spinach packs iron!