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Loaded with goodness, this Apple Spinach Salad recipe is a quick toss of baby spinach leaves, apples, pomegranate seeds, blueberries, walnuts, celery and our favorite pomegranate vinaigrette. 

Apple Spinach Salad in a bowl.

This spinach and apple salad has a fresh and tasty combination of ingredients and flavors and it’s super quick and easy to make.

Clear glass bowls filled with fruit, celery, nuts, greens and dressing.

To make this salad, we start off by blending the ingredients for the pomegranate vinaigrette, then transfer it to the fridge to chill until we’re ready to serve. Then all that’s left to do is to thinly slice the apples and celery and toss everything in a bowl. This salad makes a great light lunch or serve it with grilled chicken or fish, a sandwich or a bowl of soup.  

Apple Spinach Salad Recipe Ingredients

  • Spinach. We use baby spinach for this salad.
  • Apples. We like to use both red and green apples for this salad for the different flavors and for the color pop. You can use one type of apple if you like. 
  • Celery. Celery goes well in this salad and it adds a nice crunch to the mix.
  • Apples. We use both red and green apples for their flavors (sweet and tart).
  • Walnuts. Use whole raw or roasted walnuts.
  • Pomegranate. We add fresh pomegranate seeds, but you can use frozen if you can’t find fresh. Trader Joes usually has fresh pomegranate seeds.
  • Pomegranate Vinaigrette. This is one of our favorite vinaigrette recipes. It has so much flavor and goes great with this salad!

Find printable recipe with the measurements below.

Spinach Salad with Apples and walnuts in a bowl.

Variations

Spinach and Apple Salad in a bowl.

How To Make Spinach Apple Salad

  1. Make Dressing. Whisk together the ingredients for the vinaigrette.
  2. Toss Salad. Place the spinach, fruit, celery and walnuts in a bowl. Drizzle the vinaigrette over the ingredients and toss to evenly coat everything.

Spinach Apple Walnut Salad in a bowl.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, the salad will last 1-2 days if its been tossed with dressing and longer if the salad ingredients and the vinaigrette are each stored separately. Spinach leaves are so delicate, they will wilt when tossed with dressing after a day or two.

Why You Will Love This Salad

  • Fresh and Flavorful. The apples, blueberries, pomegranate seeds and celery gives tossed with our pomegranate vinaigrette is an amazing combination of flavors. 
  • Quick and Easy. This salad comes together in about 15 minutes. 
  • Great For Sharing. It’s perfect for entertaining, birthday parties, baby showers, potlucks and backyard barbecues.
  • Can Be Prepped Ahead Of Time. The ingredients can be prepared ahead of time and stored separately until you’re ready to toss with the dressing (which can also be made a day or two in advance). 

Spinach Apple Salad in a bowl.

More Salad Recipes

Apple Spinach Salad
Yield: 4 servings

Apple Spinach Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Loaded with goodness, this Apple Spinach Salad recipe is a quick toss of baby spinach leaves, apples, pomegranate seeds, blueberries, walnuts, celery and our favorite pomegranate vinaigrette. 

Ingredients

  • 2 cups organic baby spinach leaves
  • 1 cup celery, sliced
  • 1 cup fresh blueberries
  • 1 cup whole walnuts, raw or roasted
  • 3/4 cup organic fresh Pomegranate seeds (frozen if you can't find fresh)
  • 1/2 large Fuji or Honeycrisp apple, sliced thin
  • 1/2 large Granny Smith apple, sliced thin

Pomegranate Vinaigrette

  • 1/3 cup pomegranate juice
  • 2 tablespoons balsamic vingar
  • 1 tablespoon water
  • 2 tablespoons pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1 tablespoon shallot, finely minced
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Place the spinach, apple slices, blueberries, pomegranate seeds, celery and walnuts in a large bowl.
  2. Drizzle the vinaigrette over the ingredients and gently toss to evenly coat everything.

For The Pomegranate Vinaigrette

  1. Use a stick blender (immersion blender) to blend the ingredients in a wide mouth mason jar. You can also whisk the ingredients together in a bowl or add them to a mason jar, seal the lid and shake vigorously to blend. We prefer to blend the ingredients with a stick blender for a quick blend.
  2. Store in an airtight container in the refrigerator. If properly stored, it should last up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 587Total Fat: 45gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 0mgSodium: 233mgCarbohydrates: 45gFiber: 9gSugar: 30gProtein: 8g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah Duncan
Cuisine: American / Category: Salads