There’s something magical about the first bite of an apple walnut spinach salad with balsamic—the crisp snap of fresh apples, the earthy crunch of walnuts, and that tangy-sweet dressing that ties it all together. I fell in love with this salad years ago at a friend’s backyard barbecue, where it stole the show next to all the grilled meats. Now, it’s my go-to for quick lunches, dinner sides, and even last-minute potlucks. The balance of flavors—sweet, nutty, and just a little peppery—makes it feel fancy, but trust me, it’s as easy as tossing a few ingredients together. If you haven’t tried this combo yet, you’re in for a treat!
Why You’ll Love This Apple Walnut Spinach Salad with Balsamic
Oh, where do I even start? This salad is one of those rare recipes that checks all the boxes—it’s quick, healthy, and downright delicious. Here’s why it’s become my absolute favorite:
- Ready in 15 minutes flat—perfect for those nights when you’re too tired to cook but still want something fresh and satisfying.
- Packed with nutrients—spinach gives you a vitamin boost, apples add fiber, and walnuts bring those healthy fats. It’s like a multivitamin in salad form!
- Meal prep superstar—I make a big batch (without dressing) on Sundays, and it keeps beautifully for quick lunches all week.
- Fancy enough for company but easy enough for Tuesday night—it’s that versatile. I’ve served it at everything from bridal showers to backyard BBQs.
- That dressing! The balsamic-honey combo is so good, I sometimes double it and keep extra in the fridge for other salads.
Seriously, once you try this combo, you’ll wonder how you ever lived without it.
Ingredients for Apple Walnut Spinach Salad with Balsamic
Gathering the right ingredients is half the battle with this salad—but don’t worry, everything’s easy to find. I’ve made this so many times, I can practically recite the list in my sleep! Here’s what you’ll need to make that perfect balance of crisp, sweet, and tangy flavors.
For the Salad
- 6 cups fresh spinach – Washed and dried really well (soggy spinach is the enemy here!)
- 1 large apple – Thinly sliced (I’m partial to Honeycrisp for their crunch, but use your favorite)
- ½ cup walnuts – Chopped roughly (toasting them first takes this to another level—more on that later)
- ¼ cup red onion – Thinly sliced (soak in cold water for 5 minutes if you want to mellow the bite)
For the Dressing
- 3 tbsp balsamic vinegar – The good stuff makes a difference here
- 2 tbsp olive oil – Extra virgin, please!
- 1 tsp honey – Just enough to balance the tang without making it too sweet
- ½ tsp Dijon mustard – My secret for a little zing and helping the dressing emulsify
- ¼ tsp salt – Brings all the flavors together
- ¼ tsp black pepper – Freshly cracked if you’ve got it
See? Nothing fancy, just good, fresh ingredients that play together beautifully. Now let’s make some magic!
How to Make Apple Walnut Spinach Salad with Balsamic
Okay, let’s get to the fun part—making this gorgeous salad! I promise it’s easier than folding a fitted sheet (why are those so impossible?). Here’s how I do it, step by step, with all my little tricks thrown in:
Step 1: Grab your biggest bowl—like, the one you swear is too big but somehow always ends up just right. Toss in your spinach first (make sure it’s dry—I spin mine in a salad spinner or pat it gently with paper towels). Then add those beautiful apple slices, walnuts, and red onion. Pro tip: If you’re prepping ahead, squeeze a little lemon juice over the apples to keep them from browning.
Step 2: Now for the dressing—the real star of the show! In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Keep whisking until it looks smooth and slightly thickened. Taste it! Want it sweeter? Add another drizzle of honey. More tang? A splash more vinegar. This is your dressing—make it sing!
Step 3: Here’s where magic happens. Drizzle that gorgeous dressing over your salad (start with half—you can always add more). Then, and this is crucial, toss gently with your hands or salad tongs. You want everything lightly coated, not drowned. I learned this the hard way after serving what was essentially spinach soup at a dinner party once. Oops!
Step 4: Serve immediately while everything’s crisp and fresh. If you’re feeling fancy, sprinkle a few extra walnuts on top for presentation. Pair it with something hearty like roasted Brussels sprouts or keep it light—it’s perfect either way!
See? Fifteen minutes, one bowl, and you’ve got a salad that tastes like you fussed for hours. Now go forth and toss!
Tips for the Perfect Apple Walnut Spinach Salad with Balsamic
After making this salad more times than I can count (seriously, my friends now request it at every gathering), I’ve picked up some foolproof tricks to take it from good to “can I get your recipe?” amazing. Here’s what I’ve learned:
- Toast those walnuts! Just 5 minutes in a dry skillet over medium heat transforms them from good to addictive. The nutty aroma will have your kitchen smelling like a fancy bistro. Let them cool before adding to the salad—trust me, burnt fingers are no fun.
- Slice apples last-minute—or give them a quick lemon juice bath if prepping ahead. I learned this the hard way when my beautiful salad turned into “rustic apple-brown spinach mix.” Not the look we’re going for!
- Dressing too tart? Add honey by the ½ teaspoon until it sings. Too sweet? A splash more vinegar balances it right out. My rule: taste as you go—your perfect dressing might be different from mine, and that’s okay!
- Honeycrisp apples are my MVP—they stay crisp even after tossing and have the perfect sweet-tart balance. Granny Smiths work too if you love extra tang, but avoid mealy varieties like Red Delicious (they turn to mush faster than you can say “salad fail”).
- Massage your spinach! Sounds weird, but gently rubbing the leaves with clean hands for 30 seconds softens them just enough—no more stabby spinach stems poking your palate. Thank me later.
These little tweaks make all the difference between “nice salad” and “wait, you made this at home?!” reactions. Now go forth and toss with confidence!
Variations for Your Apple Walnut Spinach Salad with Balsamic
One of my favorite things about this salad? It’s like a blank canvas—you can tweak it a dozen ways and still end up with something delicious. Here are the variations I keep in my back pocket when I want to mix things up (or just use what’s in my fridge):
- Cheese, please! Crumbled goat cheese or feta adds a creamy tang that plays so nicely with the apples. I discovered this combo at a farmers’ market years ago and never looked back.
- Nut swap: Out of walnuts? Pecans or even toasted almonds work beautifully. My aunt once used candied pecans—game changer! Just chop them roughly so you get that perfect crunch in every bite.
- Sweet twist: Swap the honey for maple syrup in the dressing—just 1 teaspoon does the trick. It gives the salad this cozy fall vibe that’s perfect with roasted chicken. Bonus points if you add dried cranberries too!
The beauty of this salad is how forgiving it is. Once you’ve got that spinach-apple-balsamic base, you can riff to your heart’s content. What’s your favorite twist? I’m always looking for new ideas to try!
Serving Suggestions for Apple Walnut Spinach Salad with Balsamic
This salad plays so well with others—it’s like the friend who gets along with everyone at the party! Here’s what I love pairing it with:
- Grilled chicken – The salad’s bright flavors cut through rich meats perfectly. I’ll often toss some marinated chicken on the grill while prepping the salad—dinner’s ready in 20 minutes flat!
- Crusty bread – A warm baguette or garlic bread turns this into a meal. Bonus points for dipping bread in leftover dressing—you’re welcome.
- Hearty soups – Think butternut squash or tomato bisque. The salad’s crispness balances creamy soups beautifully. My winter lunch go-to!
Whether you’re serving it with a light quiche or a rich pasta, this salad knows how to adapt. It’s basically the culinary equivalent of a good playlist—sets the mood for any meal!
Nutritional Information
Just a quick note—these nutritional estimates are based on general ingredients and can vary depending on brands or how much dressing you use. Always check labels if you’re tracking specifics! That said, this salad packs plenty of vitamins, fiber, and healthy fats to keep you feeling great.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! I do this all the time for meal prep. Just keep the dressing separate until you’re ready to serve—toss it in right before eating to keep everything crisp. The salad base (without dressing) stays fresh in an airtight container for about 2 days. Pro tip: toss your apple slices with a little lemon juice first to prevent browning!
What’s the best apple variety to use?
Hands down, Honeycrisp apples are my favorite—they stay super crisp and have the perfect sweet-tart balance. Granny Smiths work great too if you prefer more tang. Avoid softer varieties like Red Delicious—they turn mushy faster than you can say “salad disaster!”
How should I store leftovers?
Pop any leftovers (dressed or undressed) in an airtight container in the fridge. It’ll keep for about a day, though the spinach might get a little wilty. If you know you’ll have leftovers, I recommend storing components separately—spinach in one container, apple-walnut mix in another, dressing in a small jar. Assemble fresh portions as needed!
Can I substitute the walnuts?
Of course! Toasted pecans or almonds would be delicious. My aunt once used candied pecans—total game changer! Just keep the texture similar (chopped roughly) so you still get that satisfying crunch in every bite.
Is there a way to make this vegan?
Easy peasy! Just swap the honey in the dressing for maple syrup or agave nectar. All the other ingredients are naturally plant-based. I’ve served this vegan version at dinner parties, and no one even noticed the difference—it’s that good!
Enjoy Your Apple Walnut Spinach Salad with Balsamic
And that’s it—your ticket to salad bliss! I can’t wait for you to take that first crisp, tangy, nutty bite. When you do, snap a pic and tag me—I live for seeing your kitchen creations! Got a twist on the recipe? Share it in the comments below. Nothing makes me happier than hearing how you made this salad your own. Now grab that bowl and dig in. Happy tossing!
Apple Walnut Spinach Salad with Balsamic
Ingredients
Method
- In a large bowl, combine spinach, apple slices, walnuts, and red onion.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately.