Apple Walnut Spinach Salad with Balsamic Vinaigrette Print

Apple Walnut Spinach Salad with Balsamic Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Apple Cranberry Walnut Salad made with crisp apples, dried cranberries, shallots and walnuts and an easy homemade balsamic vinaigrette.



For the Salad:

4 cups spinach

2 cups arugula

1 apple (Honeycrisp, Gala, Pink Lady)

1 small shallot, thinly sliced

1/3 cup dried Bing cherries, chopped

1/2 cup chopped walnuts

Fresh cracked black pepper, to taste

For the Balsamic Vinaigrette:

3/4 cup olive oil

3/4 cup balsamic vinegar

24 tablespoons filtered water, to thin (optional)

1 tablespoon maple syrup or honey

2 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon fresh black pepper


For the Salad:Place the spinach and arugula in a large bowl or serving platter. Using a sharp knife, core and chop the apple into thin slices. Using the same knife or a mandolin, slice the shallot very finely. Add the sliced apple shallots to the serving bowl. Cut the dried bing cherries in half or thirds with clean kitchen scissors or slice with a sharp knife. Add the sliced dried bing cherries and walnuts to the salad. Finish with fresh cracked black pepper.

Just before serving, drizzle with balsamic vinaigrette and toss. This salad is best served right away but can be kept in the fridge for up to 2-3 days.

For the Balsamic Vinaigrette:  Add all the dressing ingredients except the water to a blender. Blend together until completely smooth. Add water to thin to desired consistency. The dressing makes about 2 cups. Store the leftovers in an airtight container in the fridge for up to two weeks.


If making the salad ahead of time, toss the sliced apples with 2 teaspoons of lemon juice before assembling the salad. This will help prevent them from browning.