Wholesome Spinach and Apple Salad with Honey-Cider Vinaigrette

A symphony of textures and flavors: crisp baby spinach, vibrant spring mix lettuces, juicy tart apples, plump sweet raisins, crunchy almonds, and the crowning glory – rich honey cider salad dressing – combine to form an extraordinary Spinach Apple Salad.

I’ve had to prepare this salad recipe three times in as many weeks – the initial attempt. Since its inception, this salad has become a regular feature on my kitchen table, making repeat visits to satisfy my cravings.

Spinach Apple Salad

The apple cider and honey dressing possesses a delightful balance of tanginess and sweetness. This delectable spinach and apple salad was catapulted to new heights when I paired its components with each other – it’s now firmly entrenched as one of my top-tier favorites.

And what’s intriguing is that these parsley salads with oranges and apple walnut salads with blueberries have become equally beloved. The allure of a vibrant salad, bursting with freshness and sweetness, as a zesty dressing brings forth the symphony of flavors.

Salad with Apples

I was resolute in my intention to present this dish at our family’s Thanksgiving celebration a couple of years back. I experimented with various methods for preparing the salad ahead of time while maintaining the freshness of the apples.

For me, like many others, the key to a stress-free and enjoyable Thanksgiving lies in preparing as many dishes ahead of time.

All my initial attempts to modify the recipe ended up significantly altering the flavor profile of the salad. With the clever use of apple cider vinegar, the salad’s apples remained refreshingly crisp, retaining their snowy whiteness and vibrant flavor akin to newly plucked freshness even after a 36-hour stint in the refrigerator.

Apple Cider Vinegar Dressing

In a small glass bowl, heat the honey and vinegar gently in the microwave until they are warm and well combined. Combine ingredients thoroughly, ensuring the honey fully integrates into the mixture.

Blending a sauce: Combine the mayonnaise, Dijon mustard, finely chopped onion, fresh parsley leaves, and a drizzle of oil within the pitcher of an electric blender. Combine the honey mixture seamlessly with a thorough blending process.

Store the dish in the refrigerator at a comfortable temperature until you’re prepared to present it.

Recipe for Spinach Salad

Over medium heat in a skillet, caramelize or toast the almonds to the desired level of fragrance and browning, elevating the dish with a touch of sophistication. Let the dish stand off the heat to allow it to cool down completely.

Combine the fresh spinach leaves, crisp lettuce varieties, sweet golden raisins, crunchy almonds, and juicy apple slices in a large, shallow bowl or attractive serving platter. Sprinkle with parsley.

Just prior to serving, lightly drizzle the salad with about half of the carefully prepared dressing. Store the leftover dressing in the refrigerator.

Make Ahead Directions

To optimize your preparation process, I suggest taking proactive steps to prevent the apples from browning by treating them in advance. As you slice the ingredients, immediately submerge them in a chilled mixture of 2 cups of water and 1/4 cup of apple cider vinegar.

Drain the sliced apples after soaking them in water for around 5 minutes. Store excess dressing in an airtight container, blot dry with a cloth or paper towels before refrigerating for later use in assembling the salad.