This easy spinach salad recipe features fresh fall apples, creamy goat cheese, and toasted walnuts with a quick homemade maple dijon dressing!
Few things scream "fall" like this apple walnut salad with fresh baby spinach and crumbled goat cheese. It comes together in just a few minutes, and our homemade maple dijon salad dressing makes this quick side dish feel extra special.
Let's talk about this spinach salad dressing.
Our favorite maple dijon dressing comes together with just a few pantry staples and a small mason jar. It's a loose take on a traditional vinaigrette, and it gives a nice balance of sweet and tart flavors that go perfectly with fresh apple slices and tangy goat cheese.
To make the dressing, just add dijon mustard, apple cider vinegar, maple syrup, and olive oil to a small mason jar with a pinch of salt. Attach the lid and shake it up!
If you don't have a mason jar, you can whisk the dressing together in a small bowl.
Pro tip: Toast the walnuts
If you're short on time, you can skip this step. But if you have a minute or two to spare, giving your chopped walnuts a quick toast in a skillet brings out a TON of flavor and really makes this salad sing.
To toast walnuts, place the nuts in a small skillet over medium-low heat. Cook them for just a few minutes, stirring constantly, until they're fragrant and have just barely darkened in color.
Riffs and Substitutions
This is a great blank canvas recipe: It's easy to customize and very forgiving! Some of our favorite tweaks and additions:
- Add your favorite protein for a heartier salad. Grill up some chicken or use meal prepped shredded chicken for a quick protein boost. This salad is also excellent with grilled or roasted salmon!
- Mix up the fruit. Use fresh sliced peaches or pears instead of (or in addition to!) the apple slices here. You can also add pomegranate seeds, dried cranberries, or some sliced red onion or shallot for extra texture.
- Use crumbled blue cheese or gorgonzola cheese instead of goat cheese here.
- Adjust the maple dijon dressing! Swap lemon juice or balsamic vinegar for the apple cider vinegar, and use honey or agave syrup in place of the maple syrup if you like. This salad is also great with a basic balsamic vinaigrette!
A few salad FAQs
Yes! Mix the dressing and store it in an airtight container in the fridge for up to a week. You can also double or triple this dressing recipe and keep it on hand for salads all week long.
We recommend eating this salad as soon as it's ready! If it sits too long, the apples can brown and the spinach can get a bit soggy, so eating it fresh is best.
Serving Suggestions
This salad makes a great standalone lunch, but it's also excellent as a side dish for some of our favorite, easy fall recipes! A few pairing suggestions:
- Roasted Maple Dijon Chicken (we also have a slow cooker dijon chicken!)
- Apple, Bacon, and Brie Grilled Cheese
- Butternut Squash Risotto
- Roasted Maple Dijon Salmon
Easy Spinach Apple Salad with Maple Dijon Dressing
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 2-4 1x
- Category: Salad
- Cuisine: American
- Diet: Vegetarian
Description
This easy spinach apple salad is ready in no time and perfect for fall! With a simple maple dijon salad dressing.
Ingredients
For the dressing:
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons olive oil
- Salt to taste
To assemble:
- 4 heaping cups spinach
- 1 large apple, cored and sliced
- ½ cup crumbled goat cheese
- ½ cup chopped walnuts, toasted
Instructions
- Make the dressing: Add all dressing ingredients to a small mason jar with a tight-fitting lid. Attach the lid and shake for 30-60 seconds to incorporate everything into a smooth dressing.
- Assemble the salad: Add spinach, apple slices, goat cheese, and toasted walnuts to a large mixing bowl. Drizzle with salad dressing and toss to combine.
Notes
To toast walnuts, place the nuts in a small skillet over medium-low heat. Cook them for just a few minutes, stirring constantly, until they're fragrant and have just barely darkened in color.
For a nice garnish, reserve some of the apple slices and top the salad with them after it’s all tossed together.
Substitutions and Additions. Use crumbled gorgonzola or blue cheese instead of goat cheese. Swap the apples for sliced pears or peaches. Add dried cranberries, sliced red onion/shallot, or pomegranate seeds for extra color and texture. Use fresh arugula or kale in place of some or all of the spinach. For the dressing, use lemon juice or balsamic vinegar in place of apple cider vinegar and swap the maple syrup for honey or agave syrup if you prefer.
Make Ahead Tips: Make the salad dressing up to a week in advance and store in an airtight container in the fridge until you’re ready to use it (you may need to shake it up again if it’s been sitting for a few days). Toast the walnuts a day or two in advance, let them cool completely, and store in an airtight container on the counter.
Keywords: side dish, thanksgiving, salad, fall
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