Description
A crisp and colorful salad of tender baby spinach, sweet apple slices, toasted nuts, and creamy feta, all tossed in a bright honey-mustard lemon dressing that clings to every leaf. Fresh, fast, and full of lively textures.
Ingredients
- Baby spinach: 6 cups, washed and well dried
- Apples: 2 medium, thinly sliced
- Red onion: 1 small, thinly sliced
- Walnuts or pecans: 1/2 cup, lightly toasted
- Feta cheese: 1/2 cup, crumbled
- Olive oil: 1/4 cup
- Dijon mustard: 1 tablespoon
- Honey: 2 tablespoons
- Fresh lemon juice: 2 tablespoons
- Kosher salt: 1/4 teaspoon, or to taste
- Black pepper: 1/8 teaspoon, or to taste
Instructions
- Preheat Your Equipment: Chill a large salad bowl in the refrigerator for 5 to 10 minutes to keep the greens extra crisp.
- Combine Ingredients: In a small bowl, whisk together olive oil, Dijon mustard, honey, lemon juice, salt, and black pepper until smooth and emulsified.
- Prepare Your Cooking Vessel: Set the chilled large salad bowl on the counter and have tongs or two large spoons ready for tossing.
- Assemble the Dish: Add spinach, apple slices, red onion, and toasted nuts to the large bowl.
- Cook to Perfection: Pour the dressing over the salad and toss gently until the leaves are lightly coated and glossy.
- Finishing Touches: Sprinkle crumbled feta over the top and give the salad one more gentle toss.
- Serve and Enjoy: Plate immediately while the apples are crisp and the spinach perky.
Notes
- Note: Dry the spinach thoroughly so the dressing adheres well.
- Toss apple slices with a teaspoon of lemon juice if prepping a few minutes ahead to slow browning.
- Toast nuts in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant.
- Taste the dressing and adjust with a pinch of salt or a squeeze of lemon for balance.
Nutrition
- Serving Size: 1 generous plate
- Calories: 230
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg