I’ll be honest: I don’t often get creative with my salads. If you come over for a weeknight dinner, I’ll likely be serving a big bowl of greens tossed with a basic vinaigrette. You could either call me a purist or boring; I like to think it’s the former. When I want to glam it up without really trying, I make this spinach salad. This is the kind of salad you make once and never have to look at the recipe again after that. It’s infinitely adaptable and is always welcome on the table, no matter the day or season. Here’s how to make it.

Why you’ll love it

This spinach salad is one to memorize. Chopped apple adds tart crunch, toasted walnuts lend heft, feta provides salty intrigue, and it’s all tied together with a quick honey-sweetened apple cider vinaigrette.
Delicious with everything. It’s a salad that pairs well with most main dishes, but could just as easily be enjoyed for lunch on its own, or topped with chicken if you’re craving more.

Key Ingredients in spinach salad

Spinach: Use one (5-ounce) bag of baby spinach (about 5 packed cups).
Apple: Core and thinly slice one large tart apple, such as Granny Smith or Honeycrisp.
Vinaigrette ingredients: You’ll need olive oil, apple cider vinegar, Dijon mustard, and honey for the dressing.
Feta cheese: Crumble 4 ounces of feta cheese.
Walnuts: Toast and coarsely chop 1/2 cup of walnuts.

Helpful swaps

Greens: Swap arugula or baby kale for the spinach.
Fruit: Add in whatever seasonal fruit you have on hand in place of the apple, like berries or stone fruit.
Nuts: If you’d rather use pecans or almonds instead of walnuts, go right ahead!
Cheese: Crumbled goat cheese would make a lovely replacement for the feta.

Make-ahead tip

The vinaigrette can be made up to a week ahead and stored in an airtight container in the refrigerator.

What to serve with spinach salad

Chicken au Poivre
Creamy Lemon-Dill Salmon
French Onion Pot Roast
Cacio e Pepe Chicken Thighs
Parmesan Chicken Meatballs with Creamy Spinach

Spinach Salad

Serves 4 to 6

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon honey

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 (5-ounce) bag baby spinach (about 5 packed cups)

1 large tart apple, such as Granny Smith or Honeycrisp, cored and thinly sliced (about 1 1/2 cups)

4 ounces feta cheese, crumbled (about 1 cup)

1/2 cup walnuts, toasted and coarsely chopped

1. Whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper in a large bowl.

Related Articles

Boston cream brownies are the boxed mix hack anyone can make

The Kitchn: How to make a classic whiskey sour

The Kitchn: This easy lasagna is what comfort food dreams are made of

The Kitchn: These Southern deviled eggs will be the hit of your New Year’s Eve party

The Kitchn: This pillowy potato bread is an easy, homemade loaf anyone can make

2. Add 1 (5-ounce) bag baby spinach and toss gently to coat in the vinaigrette. Add 1 thinly sliced Granny Smith or Honeycrisp apple, 4 ounces crumbled feta cheese, and 1/2 cup coarsely chopped toasted walnuts and toss gently again to combine. Serve immediately.

(Sheela Prakash is a senior contributing food editor and Jan Valdez is an associate recipe producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

https://www.chicagotribune.com/2026/01/21/spinach-apple-salad/