Description
This fresh spinach and apple salad brings together crisp apples, tangy blue cheese, and pistachios, all tossed in a zesty shallot vinaigrette.
Ingredients
Units
Scale
Spinach & Salad Base
- 1 (6 oz) bag fresh spinach
- 1 medium Fuji apple, thinly sliced
- 1 medium Granny Smith apple, thinly sliced
- 1/3 cup dried cranberries (or dried cherries)
- 1/3 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
- 1/2 teaspoon sea salt
- 1/4 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