Apple Cranberry Spinach Salad with Cashews and Balsamic Vinaigrette is a crisp, refreshing, and flavor-packed salad that blends sweet, tangy, and nutty notes in every bite. It’s made with fresh spinach, crunchy apples, chewy dried cranberries, and buttery cashews, all tossed in a rich balsamic vinaigrette that ties everything together beautifully.
Why I Love This Recipe
I love this salad because it’s the perfect mix of textures and flavors. The spinach is light and tender, the apples add a crisp sweetness, the cranberries give a chewy tartness, and the cashews bring in a rich crunch. The balsamic vinaigrette adds just the right balance of tang and depth. It’s quick to make, visually stunning, and always a hit at the table—whether I’m serving it as a side or a light main.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salad:
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Fresh baby spinach
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Apple (I like using Honeycrisp or Fuji), thinly sliced
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Dried cranberries
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Roasted or raw cashews
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Optional: red onion slices, crumbled feta, or goat cheese
For the balsamic vinaigrette:
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Olive oil
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Balsamic vinegar
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Dijon mustard
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Honey or maple syrup
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Salt and pepper
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Optional: a pinch of garlic powder or fresh minced garlic
Directions
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I start by making the vinaigrette: I whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper. I slowly drizzle in olive oil while whisking until it emulsifies into a smooth dressing.
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In a large bowl, I toss the spinach with the apple slices, cranberries, and cashews.
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Just before serving, I drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
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I top it off with optional extras like cheese or onion if I want to elevate it even more.
Servings and Timing
This recipe serves 4 as a side or 2 as a main dish.
Prep time: 10 minutes
Total time: 10 minutes
Variations
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Add protein: I top the salad with grilled chicken, shrimp, or chickpeas for a heartier meal.
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Different nuts: I swap in pecans, walnuts, or almonds if I don’t have cashews on hand.
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Add cheese: Feta, goat cheese, or shaved parmesan work beautifully with the other flavors.
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Seasonal twist: I use pears instead of apples or add pomegranate seeds in the winter.
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Vegan version: I use maple syrup in the dressing and skip the cheese or use a plant-based option.
Storage/Reheating
I store the salad ingredients separately from the dressing if I’m making it ahead. Once dressed, it’s best eaten immediately to keep the spinach from wilting. The vinaigrette keeps well in the fridge for up to a week—I give it a quick whisk or shake before using.
FAQs
What kind of apple works best?
I like using sweet-crisp apples like Honeycrisp, Fuji, or Gala. For a more tart bite, Granny Smith works well too.
Can I use fresh cranberries instead of dried?
Dried cranberries add sweetness and chew. If I want to use fresh ones, I usually roast or candy them first to soften and sweeten them.
Is this salad good for meal prep?
Yes, I prep the ingredients ahead and store them separately. I slice the apples just before serving or toss them in lemon juice to prevent browning.
Can I make the vinaigrette ahead?
Absolutely. I store it in a sealed jar in the fridge and give it a good shake before using.
What’s a good dairy-free cheese option?
I use a plant-based feta-style cheese or leave the cheese out completely. The salad still has plenty of flavor without it.
Conclusion
Apple Cranberry Spinach Salad with Cashews and Balsamic Vinaigrette is one of my go-to salads when I want something quick, colorful, and full of flavor. It’s perfect for everyday meals, holiday tables, or bringing to a potluck. With fresh, crisp ingredients and a homemade vinaigrette, this salad always feels satisfying and refreshing.
