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Apple-Cranberry Spinach Salad with Goat Cheese

  • 15 m
  • 15 m
Pam Lolley
“The tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can't find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.”


    • 3 tablespoons apple cider vinegar
    • 4 teaspoons spicy brown mustard
    • 4 teaspoons pure maple syrup
    • 1 tablespoon minced shallot (from 1 small shallot)
    • ½ teaspoon kosher salt
    • ½ teaspoon black pepper
    • 3 tablespoons extra-virgin olive oil
    • 1 (10 ounce) package fresh baby spinach
    • 2 large Pink Lady apples, thinly sliced
    • ½ cup sweetened dried cranberries
    • ½ cup chopped toasted pecans, divided
    • 2½ ounces semi-soft goat cheese, crumbled (about ⅓ cup)


  • 1 Whisk together vinegar, mustard, syrup, shallot, salt and pepper in a small bowl; slowly whisk in olive oil until completely blended.
  • 2 Toss together spinach, apples, dried cranberries, half of the pecans and dressing in a large bowl. Transfer to a serving platter and sprinkle with goat cheese and remaining pecans. Serve immediately.
ALL RIGHTS RESERVED © 2019 Printed From 11/21/2019