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This Spinach Apple Salad is crisp refreshing and just the thing for when you want something colorful crunchy and a little bit sweet on your table. I make this every fall when apples are at their best and it has become my go-to for potlucks and family get-togethers because everyone always asks for the recipe.
My whole family loves this salad even the picky eaters. I first made this for a holiday lunch and now it is requested for birthdays and Sunday dinners alike.
Ingredients
- Baby spinach leaves: bring tender texture and mild earthy flavor Look for bright green leaves with no bruises
- Spring mix lettuces: add a blend of color and fresh flavor Pick a prewashed bag to save time
- Raisins: add natural sweetness and chewiness Choose plump raisins for the best taste
- Sliced almonds: offer nutty crunch Toasting deepens the flavor
- Granny smith apples: provide tart crispness Slice them very thin for the best texture Choose firm apples with no blemishes
- Fresh Italian parsley: adds freshness and color Pick bunches with perky green leaves
- Apple cider vinegar: brings bright tanginess Choose raw unfiltered for more depth
- Honey: balances tart flavors and sweetens the dressing Go for a mild honey to avoid overpowering
- Mayonnaise: makes the dressing creamy and lush Look for mayo without unnecessary additives
- Dijon mustard: adds gentle heat and zing
- Yellow onion: gives subtle sharpness to the dressing Use fresh not dried
- Olive oil: creates a silky dressing Use a light flavored oil for subtlety
- Kosher salt: ensures all the flavors pop Add more or less to taste
Step by Step Instructions
- Toast the Almonds:
- Spread almonds in a skillet and heat over medium Shake or stir constantly until golden brown and fragrant Cool completely before adding to salad
- Blend the Dressing:
- Warm honey with apple cider vinegar until honey dissolves In a blender combine mayonnaise dijon mustard finely minced onion chopped parsley olive oil and salt Add warm honey mixture Blend until smooth Taste and adjust salt Chill in the refrigerator
- Prep the Apples:
- Core and thinly slice the granny smith apples Each medium apple yields about forty slices The thin slices keep the salad easy to eat and evenly flavored
- Assemble the Salad:
- In a large bowl or on a platter combine baby spinach spring mix raisins cooled almonds apple slices and fresh parsley Gently toss to distribute everything evenly
- Dress and Serve:
- Drizzle with about half the prepared dressing Use clean hands or salad tongs to toss lightly Serve immediately with extra dressing on the side
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My favorite part is the toasted almonds and how they mingle with the crunchy apples. My kids love helping me slice the apples super thin and they always sneak a few before the salad is finished.
Storage Tips
If you have leftovers keep the dressing and salad in separate containers in the refrigerator. The greens can last up to two days without the dressing making them soggy. Store any extra almonds apart from the greens to keep them crisp.
Ingredient Substitutions
Dried cranberries work just as well as raisins for a brighter tart note. Pecans or walnuts are great if you are out of almonds. For dairy free diners choose a vegan mayo in the dressing. Pears can be swapped for apples for a sweeter milder version.
Serving Suggestions
Spinach Apple Salad works beautifully as a side for roasted chicken grilled pork or a hearty grain dish. For a main dish add sliced grilled chicken or chickpeas right on top. This salad also pairs well with crusty bread and a cup of soup for lunch.
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Cultural and Historical Context
Fruit and nut salads are a tradition in many cultures from Waldorf salads in America to sweet Persian salads. Apples and greens have long symbolized freshness and health making this salad a timeless favorite for family tables especially as a way to feature seasonal produce.
Frequently Asked Questions
- → How do I keep the apple slices from browning?
Slice apples just before serving, or toss them lightly in a little lemon juice to help prevent browning, keeping them looking fresh and crisp.
- → What type of almonds work best?
Toasted sliced almonds add a nutty crunch; caramelizing them brings extra sweetness, but plain toasted is classic and delicious.
- → Can I make the honey cider dressing in advance?
Yes, the honey cider dressing can be prepared ahead and stored in the refrigerator. Whisk or shake well before using to recombine.
- → What greens can I substitute for the spring mix?
Baby arugula, romaine, or extra spinach all work well. Adjust according to taste or what you have available.
- → Is this salad suitable for meal prepping?
Prepare components ahead, but keep dressing and apples separate until serving to maintain freshness and crispness.