Winter Spinach Salad

recipe image of a photography of baby spinach green apple red grapes dried cranberries green onions gorgonzola sugared pecans bacon pomegranate seeds olive oil cider vinegar maple syrup lemon juice all arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchenware under soft diffuse daylight realistic photography food photography

C. Motter Cindy

A vibrant and refreshing winter spinach salad with apples, grapes, and gorgonzola, perfect for a cozy evening meal.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Main Components

5 ounces baby spinach tender, vibrant green leaves
1 large green apple Honeycrisp or Granny Smith
1 cup red grapes halved

Secondary Stars

1/2 cup dried cherries or dried cranberries
2 green green onions thinly sliced
1/2 cup crumbled gorgonzola cheese or substitute with feta or goat cheese
1/2 cup sugared pecans or walnuts

Optional Enhancements

2 slices cooked, crumbled bacon
1/4 cup pomegranate seeds

For the Dressing

1/4 cup olive oil good quality extra virgin
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

Equipment

Mixing bowl
Salad Spinner

Method

Prepare Your Produce

Gather Your Remaining Ingredients

Whisk the Dressing

Assemble the Salad

Strategic Dressing (The Secret for No Soggy Salad!)

Toss Gently

Add the Cheese and Pecans

Final Toss and Serve

Enjoy the Symphony

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15g

Notes

For the crispiest spinach, use a salad spinner. If you don't have one, lay the spinach out on clean kitchen towels and gently roll them up, pressing softly to absorb excess moisture. Dry spinach is crucial for preventing a watery dressing and a soggy salad. To keep your green apple slices from browning if you're prepping ahead, toss them lightly in a teaspoon of lemon juice immediately after chopping. This simple trick preserves their vibrant color and fresh taste.

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