Apple Feta Spinach Salad

Apple Feta Spinach Salad is a crisp, refreshing dish that brings together sweet apples, creamy feta, and tender baby spinach in one beautiful, flavor-packed bowl. It’s the kind of salad I reach for when I want something light yet satisfying, with a perfect balance of sweet, salty, and tangy. Whether I’m serving it as a side or making it the star of my meal, this salad always delivers.

Why You’ll Love This Recipe

I love this salad because it’s simple but never boring. The apples add crunch and sweetness, while the feta brings richness and a bit of tang. Tossed in a light vinaigrette, it feels fresh and clean, yet flavorful enough to keep me coming back for more. It’s perfect for weeknight dinners, brunch spreads, or even holiday meals when I want a refreshing counterpoint to heavier dishes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh baby spinach

• Crisp apple (like Honeycrisp, Gala, or Granny Smith), thinly sliced

• Crumbled feta cheese

• Red onion, thinly sliced (optional)

• Chopped walnuts or pecans (toasted, if desired)

• Dried cranberries or raisins (optional for extra sweetness)

For the dressing:

• Olive oil

• Apple cider vinegar or balsamic vinegar

• Dijon mustard

• Honey or maple syrup

• Salt and pepper

directions

1. I start by whisking together the dressing in a small bowl—olive oil, vinegar, mustard, honey, salt, and pepper—until smooth and emulsified.

2. In a large bowl, I combine the spinach, sliced apples, crumbled feta, and red onions.

3. I sprinkle in the walnuts or pecans and cranberries if using.

4. I drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

5. I serve it right away while the apples are still crisp and the spinach is fresh.

Servings and timing

This recipe makes about 4 servings as a side or 2 as a main dish. It takes only 10–15 minutes to prep, so it’s perfect for quick meals or last-minute entertaining.

Variations

Sometimes I swap the feta for goat cheese or blue cheese, depending on what I have on hand. I’ve also added grilled chicken or sliced turkey to make it a full meal. Pears or pomegranate seeds work beautifully in place of apples for a fall twist. If I’m craving crunch, I toss in roasted chickpeas or sunflower seeds.

storage/reheating

I store the dressing separately if I plan to make this salad ahead. Once dressed, the spinach can wilt quickly, so I only toss what I’m going to eat. Leftover salad (dressed) is best eaten the next day, though the apples may brown slightly. I never reheat this salad—it’s best served cold or at room temperature.

FAQs

What kind of apple works best?

I usually go with Honeycrisp for sweetness and crunch, but Granny Smith adds a nice tartness. Any firm, crisp apple will work well here.

Can I make the dressing ahead of time?

Yes, I keep it in a jar in the fridge for up to a week. I give it a good shake before using.

How do I keep the apples from browning?

If I’m prepping ahead, I toss the sliced apples in a little lemon juice to keep them from oxidizing.

Can I make this salad vegan?

Absolutely. I skip the feta or use a plant-based alternative, and use maple syrup instead of honey in the dressing.

Is this salad good for meal prep?

It is—just keep the dressing and apples separate until I’m ready to eat. That way everything stays fresh and crisp.

Conclusion

Apple Feta Spinach Salad is everything I want in a salad—fresh, flavorful, and ready in minutes. With its mix of sweet fruit, salty cheese, and crunchy nuts, it’s a versatile go-to for any season. Whether I’m pairing it with a main course or enjoying it on its own, this salad never fails to hit the spot.