Apple Pecan Spinach Salad

Apple Walnut Spinach Salad with White Balsamic Vinaigrette

Crisp apples, crunchy pecans, and tangy goat cheese come together in this fresh, vibrant salad. Tossed in a sweet-tart white balsamic dressing, it’s perfect for any meal—light, flavorful, and ready in minutes!

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Course: Salad

Cuisine: American

Keyword: healthy meal idea, Holiday Potluck, salad side dish, summer recipes, vegetarian recipes, Weeknight Dinner

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 354kcal

Author: Jennifer Locklin

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Ingredients

For the Salad:

1 (6-ounce) package fresh baby spinach
2 Honeycrisp apples cored and diced
½ cup chopped pecans toasted
½ cup pomegranate arils drained
4 ounces crumbled goat cheese or feta

For the White Balsamic Vinaigrette:

⅓ cup white balsamic vinegar
½ cup extra virgin olive oil
¼ cup red onion finely diced and rinsed in cool water
2 tablespoons honey
2 teaspoons Dijon mustard
½ teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon kosher salt to taste
¼ teaspoon freshly cracked black pepper to taste

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Instructions

Prepare the Vinaigrette

In a small mason jar or bowl, combine the white balsamic vinegar, olive oil, red onion, honey, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper.
⅓ cup white balsamic vinegar, ½ cup extra virgin olive oil, ¼ cup red onion, 2 tablespoons honey, 2 teaspoons Dijon mustard, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
Seal the jar tightly and shake vigorously until the dressing is fully emulsified. Alternatively, whisk the ingredients together in a bowl until well combined.
Taste and adjust seasoning if needed. Set aside.

Toast the Pecans

Heat a dry skillet over medium-low heat.
½ cup chopped pecans
Add the chopped pecans in a single layer and toast for 3-5 minutes, stirring occasionally, until they become fragrant and slightly golden.
Remove from heat and let them cool.

Assemble the Salad

In a large salad bowl, add the fresh baby spinach, diced apples, toasted pecans, pomegranate arils, and half of the crumbled goat cheese.
1 (6-ounce) package fresh baby spinach, 2 Honeycrisp apples, ½ cup chopped pecans, ½ cup pomegranate arils, 4 ounces crumbled goat cheese or feta
Drizzle with the prepared vinaigrette.
Gently toss the salad until all ingredients are well coated.

Serve & Garnish

Transfer the salad to a serving dish or individual plates.
Sprinkle the remaining goat cheese over the top for extra creaminess.
Serve immediately and enjoy!

Notes

Pecans: Swap with walnuts, almonds, or sunflower seeds for a different crunch.
Pomegranate Arils: Dried cranberries or chopped dried figs make great alternatives.
Goat Cheese: Feta, blue cheese, or even shaved Parmesan can be used instead.
White Balsamic Vinegar: Regular balsamic vinegar, apple cider vinegar, or champagne vinegar can be substituted.
Dressing Sweetness: Adjust the honey amount to taste, or replace it with maple syrup for a different flavor profile.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.