This spinach salad is vibrant and crisp, with blue cheese that brings a rich, savory creaminess, perfectly complementing the sweet apples and tangy shallot vinaigrette.
This spinach apple salad has a mix of tart apples, creamy blue cheese, crunchy pistachios, and a simple shallot vinaigrette that hits all the right textures.
It's a great salad for a busy weeknight, or prep the components ahead so everything's ready to assemble when you need it.
If you love salads that feel fresh and balanced (and not weighed down by heavy dressings), this one will fit right into your weekly rotation.
Ingredients You'll Need
- Fresh Spinach: Tender, mild, and easy to prep. Bagged, prewashed spinach works great.
- Apples: I like a mix of tart Granny Smith with a sweeter apple like Fuji.
- Blue Cheese: Creamy and tangy; gorgonzola or Danish blue will work.
- Pistachios: Adds a great crunch. Use roasted and salted if you want extra flavor.
- Dried Cranberries: Tart, chewy, and perfect with the cheese and nuts.
- Shallot Vinaigrette: Shallot, red wine vinegar, Dijon, olive oil, salt, and pepper.
What If I Don't Like Blue Cheese?
Feta or goat cheese works well. They're tangy and creamy but not as strong.
How to Make Spinach Salad
Make the vinaigrette by whisking together the red wine vinegar, shallot, Dijon, salt, and pepper. Slowly stream in the olive oil until the dressing comes together.
Add the spinach to a large bowl and lightly toss with the vinaigrette. Add the sliced apples and gently coat them so they don't brown. Sprinkle the pistachios, blue cheese, and dried cranberries over the top and serve.
Tip: Slice the apples right before serving so they stay crisp and bright.
You Can Prep Most of this Salad Ahead
- Spinach: Rinse, dry, and store in a container lined with a kitchen towel.
- Vinaigrette: Keeps 4-5 days in the fridge.
- Apples: Slice just before serving.
- Toppings: Store pistachios, cranberries, and blue cheese separately.
When you're ready to eat, just assemble and toss.
If you like crisp, balanced salads, you may also like:
- My Red Cabbage Salad with Greek Dressing.
- For a heartier option, try my Chopped Italian Salad in a Jar.
- For another fresh, toss-and-serve option, check out my Escarole Steak Salad.
If you need more salad inspiration, check out my easy-to-prepare salads collection!
Print
Spinach Salad Recipe with Shallot Vinaigrette
- Total Time: 10 minutes
- Yield: 4 Servings 1x
Description
This fresh spinach and apple salad brings together crisp apples, tangy blue cheese, and pistachios, all tossed in a zesty shallot vinaigrette.
Ingredients
Spinach & Salad Base
- 1 (6 oz) bag fresh spinach
- 1 medium Fuji apple, thinly sliced
- 1 medium Granny Smith apple, thinly sliced
- ⅓ cup dried cranberries (or dried cherries)
- ⅓ cup whole unsalted raw pistachios, lightly chopped
- 4 oz blue cheese, crumbled
Shallot Vinaigrette
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 small shallot, finely diced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon pure maple syrup (optional, but recommended)
- 4 tablespoons olive oil
Instructions
- In a medium bowl, whisk together the red wine vinegar, Dijon mustard, finely diced shallot, sea salt, black pepper, and maple syrup. Slowly stream in the olive oil, whisking until emulsified. Set aside.
- Add the spinach to a large serving bowl. Pour the vinaigrette over the greens and toss gently to coat. Add the sliced Fuji and Granny Smith apples and give everything a light toss.
- For extra flavor, toast the pistachios in a 350°F (175°C) oven for 6-8 minutes, until fragrant and lightly golden. Let cool before chopping.
- Divide the dressed spinach and apples among bowls or transfer to a serving platter. Top with pistachios, dried cranberries, and crumbled blue cheese. Serve immediately.
- Prep Time: 10 minutes
- Category: Salads
- Cuisine: American
Rhon says
So fresh and delicious.