Ingredients
- 2 Pink Lady apples or other apples that don’t brown very quickly, such as Gala, Fuji, and Honeycrisp.
- 4.5 oz baby spinach washed and dried. Optionally, trim any big and long stems.
- 1/3 cup dried cranberries
- 3 oz soft goat cheese
- 1/2 cup walnuts toasted and chopped
- 2 tbsp lemon juice divided (half for the salad dressing and half for the apple slices to keep them from browning quickly)
- 1 tsp lemon zest
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 3 tbsp extra-virgin olive oil
- pinch kosher salt or flaky sea salt
- pinch freshly-ground black pepper
Instructions
- Make the salad dressing by whisking together half the lemon juice, Dijon mustard, honey, olive oil, a pinch of salt, and a pinch of ground black pepper until emulsified.
- Toss the baby spinach and dried cranberries with the salad dressing until evenly coated. Set it aside while slicing the apples. The dressing will help soften the spinach a bit while you’re preparing the apples.
- First, core the apples. Slice them into thin slices, and then cut each slice into three relatively equal pieces. Add lemon juice to slow down the browning.
- Add the apples and chopped toasted walnuts to the salad and gently toss.
- Plate the salad and top with little pieces of soft goat cheese and fresh lemon zest.
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.