Apple Salad Recipe
Apple Salad is a must-make fall salad recipe featuring juicy apples, bold red onions, sweet candied pecans, pomegranate seeds, gorgonzola cheese, and crunchy pumpkin seeds. All served atop a bed of nutritious baby spinach with apple cider vinaigrette!
Servings: 2
Calories: 755kcal
Ingredients
For the Salad:
- 5 oz baby spinach
- 1 sweet apple
- 1/4 cup red onion thinly sliced
- 1/2 cup candied pecans
- 1/3 cup pomegranate seeds
- 1/4 cup gorgonzola cheese
- 1/4 cup pumpkin seeds
Apple Cider Vinaigrette:
- 1/3 cup olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove
- coarse or sea salt
- black pepper
Instructions
For the dressing:
- Combine all of the ingredients into the dressing shaker (or a small mason jar with an lid) and shake vigorously for a 15-20 seconds. Note: the dressing will be enough for 2-4 salads, depending on how much you add per salad.
Salad:
- Divide the spinach among two bowls. (You can choose to leave the spinach whole or chop it up. )
- Divide all other ingredients for the salad among the two salad bowls and add as much dressing as you'd like.
Notes
Protein to add to the salad: Serve this apple salad recipe with any protein. It’s especially good with Sautéed Shrimp, Crispy Chicken, Crispy Skin Salmon and Baked Chicken.
Make dressing ahead of time: In an airtight container in the fridge, apple cider vinaigrette will stay fresh for 3-4 days. It’s great to make in advance and keep on hand so it’s ready when you need it.
Nutrition
Calories: 755kcal | Carbohydrates: 59g | Protein: 11g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 368mg | Potassium: 819mg | Fiber: 8g | Sugar: 32g | Vitamin A: 6762IU | Vitamin C: 53mg | Calcium: 201mg | Iron: 4mg