Apple Almond Feta Spinach Salad

A seasonal classic combining crisp apples, tangy feta, crunchy almonds, and bright baby spinach for a fresh and satisfying dish perfect for any occasion.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Seasonal

Calories: 250

Ingredients Method Notes

Ingredients

Salad Ingredients

4 cups fresh spinach, chopped Baby spinach or a mix of baby and mature spinach works. If using mature spinach, chop coarsely.
1 piece apple, cored and sliced Choose crisp varieties like Honeycrisp, Pink Lady, or Fuji.
½ cup feta cheese, crumbled Use a firmer, well-drained feta for less brine.
½ cup sliced almonds Sliced almonds toast beautifully for added depth.
¼ cup red onion, thinly sliced Soak in cold water to soften sharpness if desired.

Dressing Ingredients

¼ cup olive oil Use high-quality olive oil for best flavor.
2 tablespoons apple cider vinegar Adjust to taste; add honey for sweetness if desired.
to taste Salt and pepper Use flaky sea salt or kosher salt for better texture.

Method

Preparation

In a large bowl, combine the chopped spinach, apple slices, feta cheese, sliced almonds, and red onion. Toss gently to avoid bruising the spinach.
Toast the almonds on a baking tray at 350°F (175°C) for 6–8 minutes if desired, and let them cool before adding.

Dressing

In a small bowl, whisk together the olive oil and apple cider vinegar. Optionally add Dijon mustard or honey for a creamier dressing.

Assembly

Drizzle the dressing over the salad and toss gently to combine, adding the dressing gradually.
Season with salt and pepper to taste before serving.
Serve immediately for the freshest experience.

Notes

This salad is best enjoyed right away while apples are crisp and spinach is fresh. Store components separately if prepping ahead. Dressed salad keeps for up to 24 hours.