Spinach Salad

A simple spinach salad is a go-to quick lunch for me. It may sound way too basic, but with my favorite mix-ins, this salad turns into an incredible combination of flavors and textures. This salad is not only perfect as-is, but is ripe for variations and additions. Ready to upgrade your salad game? Keep reading on for all of my top tips on how to make this healthy lunch.

What People Are Saying:
"This was awesome, I had company over and was looking for a simple salad with what had at home and this was great." - rbr4761

"This is amazing and as far as the dressing is concerned, we had every ingredient in our pantry! I did not add a sweetener because the Fuji apples added all the sweetness we needed. Have made it three times this week! No spinach went bad!" - PurpleChilli

How To Make Spinach Salad

INGREDIENTS

• Olive Oil: Considering the dressing has very few ingredients, try to seek out the highest-quality olive oil you can. Make sure it has "extra-virgin" on the bottle. It truly makes a difference for a salad like this.
• Red Wine Vinegar: Sharp and tangy, this cuts through the spinach and apples and provides a much needed complexity to the final dish.
• Garlic Or Shallot: Make sure to very finely chop so you don't get large pieces of either, as both will be raw in the dressing. Either one works, and feel free to adjust to whatever you have on hand and/or our own taste.
• Dijon Mustard: A secret ingredient for most homemade dressings, Dijon offers a hint of creaminess, sweetness, and slight spice that truly rounds out the dressing.
• Spinach: Fresh is best, and you can use whatever size leaves you'd like. As the key ingredient for this salad, make sure the leaves are bright green and not starting to wilt. To be extra-safe, you should give it a wash before using.
• Apple: A crisp, mild apple will work, but I like Honeycrisp for its added sweetness and color.
• Feta: A briny pop is a must-have for this salad. If you're not a feta fan, you can use goat cheese instead.
• Red Onion: Raw red onion too much? Just give the slices a soak in water for a few minutes to mellow them out. Again, the slices give the salad a much needed pop of color.
• Almonds: I definitely recommend toasting your own almonds. Not only does it give them a better texture, but it amplifies the flavor ten-fold.

STEP-BY-STEP INSTRUCTIONS

Like most salads, I try to keep mine as easy to make as possible, but you'll still love the payoff thanks to a few key ingredients. First thing is to make the dressing. All you need is a bowl and a whisk. Start with these basic ratios, then tailor to your own taste. Just some olive oil, vinegar, a clove or two or garlic, and Dijon mustard will do the trick.

All that's left is to toss the spinach, apple, feta, onion, and almonds (ideally toasted) in a bowl. Drizzle the dressing over and...you're basically good to go! Told you it wouldn't get much simpler. Salad done! Enjoy!

Full list of ingredients and directions can be found in the recipe below.

Storage

While like any salad, it's best served fresh, the dressing can be made 5 days ahead. Store in an airtight container or jar and refrigerate.