Description
This vibrant Autumn Apple Salad is a celebration of harvest-time flavors, featuring a crisp blend of Granny Smith and Fuji apples paired with nutrient-dense baby spinach. Finished with crunchy pecans, tangy feta cheese, and a homemade maple-infused vinaigrette, this dish is the perfect balance of sweet and savory. Designed for those who value health and convenience, this salad is quick to prepare and makes for a sophisticated lunch or an elegant seasonal side dish.
Ingredients
2 cups fresh baby spinach
1/2 Granny Smith apple, sliced
1/2 Fuji apple, sliced
1/4 cup dried cranberries
1/4 cup pecan halves
2 tablespoons crumbled feta cheese
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 pinch salt and pepper
Instructions
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and pure maple syrup until well combined. Season with a pinch of salt and pepper.
In a large salad bowl, combine the fresh baby spinach, sliced Granny Smith and Fuji apples, dried cranberries, and pecan halves.
Drizzle the prepared maple vinaigrette over the salad.
Toss gently to coat the ingredients evenly.
Top with the crumbled feta cheese and serve immediately.
Notes
For added crunch, lightly toast your pecan halves in a dry skillet over medium heat for 2-3 minutes until fragrant. You can substitute the feta cheese with goat cheese for a creamier texture. Keep the dressing separate if preparing ahead of time to keep the spinach crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg