Apple Walnut Spinach Salad Recipe

Baby spinach: Fresh, tender leaves that form the base of the salad.

Apples: Thinly sliced for a sweet and crunchy element.

Walnuts: Chopped for added crunch and a nutty flavor.

Red onion: Thinly sliced to add a sharp, tangy bite.

Dried cranberries: Provide a sweet and tart contrast.

Olive oil: Used in the dressing for a smooth, rich texture.

Apple cider vinegar: Adds acidity and brightness to the dressing.

Maple syrup: Sweetens the dressing naturally.

Dijon mustard: Adds a bit of heat and complexity to the dressing.

Salt and pepper: Season to taste, enhancing all the flavors.

When preparing the apples for this salad, consider using a mandoline slicer to achieve uniformly thin slices. This not only enhances the presentation but also ensures that each bite has a consistent texture and flavor. Additionally, to prevent the apples from browning, you can toss them in a little bit of lemon juice before adding them to the salad. This will keep them looking fresh and appetizing.

• baby spinach - Substitute with kale: Kale provides a similar leafy green base with a slightly different texture and more robust flavor.

• apples - Substitute with pears: Pears offer a similar sweetness and crisp texture, adding a unique twist to the salad.

• walnuts - Substitute with pecans: Pecans provide a similar crunch and nutty flavor, making them a great alternative.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the salad.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and chewy texture, enhancing the salad's flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fats, making it a great alternative for the dressing.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar provides a similar tangy acidity, complementing the salad's flavors.

• maple syrup - Substitute with agave nectar: Agave nectar offers a similar sweetness and consistency, making it a suitable replacement.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a slightly different texture.

• salt - Substitute with sea salt: Sea salt offers a similar salty flavor with a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper provides a similar spiciness with a slightly different flavor profile.

• To keep your apple walnut spinach salad fresh, store it in an airtight container. This will help maintain the crispness of the baby spinach and the crunch of the walnuts.

• If you plan to enjoy the salad over a few days, consider storing the dressing separately in a small jar. This prevents the spinach from becoming soggy. Simply add the dressing just before serving.

• For the best texture, store the apple slices in a separate container and toss them with a bit of lemon juice to prevent browning. Add them to the salad just before serving.

• If you need to prepare the salad in advance, you can chop the walnuts, slice the red onion, and measure out the dried cranberries ahead of time. Store each ingredient in separate containers until you're ready to assemble the salad.

• For freezing, it's best to avoid freezing the spinach and apples as they can lose their texture and flavor. However, you can freeze the walnuts and dried cranberries in airtight bags or containers. When you're ready to use them, simply thaw and add to your fresh salad.

• If you have leftover salad that you want to freeze, consider blending it into a smoothie instead. The spinach, apples, and walnuts can make a nutritious and delicious addition to your smoothie base.

• Always label your containers with the date to keep track of freshness. Generally, the salad ingredients (excluding the dressing) can last up to 3 days in the refrigerator when stored properly.

• Gently warm the walnuts in a dry skillet over medium heat for 2-3 minutes to refresh their crunch and flavor. Be careful not to burn them.

• If you prefer your apples slightly warm, you can lightly sauté them in a pan with a touch of olive oil for about 1-2 minutes. This will soften them slightly and enhance their natural sweetness.

• For the spinach, it's best to avoid direct heat as it can wilt quickly. Instead, allow the salad to come to room temperature by leaving it out for about 15-20 minutes before serving.

• If the dressing has separated or solidified, whisk it again in a small bowl or give it a quick shake in a sealed container to re-emulsify the ingredients.

• Combine all the components just before serving to maintain the freshness and texture of the salad.

• Large mixing bowl: A spacious bowl to combine the spinach, apples, walnuts, red onion, and dried cranberries.

• Small bowl: A smaller bowl for whisking together the dressing ingredients.

• Whisk: A tool to thoroughly mix the olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, and pepper.

• Chef's knife: A sharp knife for thinly slicing the apples and red onion.

• Cutting board: A surface to safely chop the apples, walnuts, and red onion.

• Measuring cups: Tools to accurately measure the spinach, walnuts, and dried cranberries.

• Measuring spoons: Tools to measure the olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, and pepper.

• Salad tongs: Utensils to toss the salad and ensure the dressing is evenly distributed.

• Serving bowl: A bowl to present the salad once it is ready to be served.

Pre-chop ingredients: Slice apples, red onions, and chop walnuts in advance to save time during assembly.

Use pre-washed spinach: Opt for baby spinach that is already washed and ready to use.

Make dressing ahead: Whisk together the olive oil, apple cider vinegar, maple syrup, and dijon mustard the night before and store in the fridge.

Batch preparation: Prepare larger quantities of the salad and dressing to enjoy throughout the week.