Apple Walnut Spinach Salad & Oil-Free Vinaigrette
Prep Time: 15 mins
Servings: 4
Walnuts, apples, cranberries, and fresh baby spinach tossed in a light oil-free dijon vinaigrette. This is an easy side salad that pairs well with any warm grain, pasta, or bean dish. This makes 4 side salads or 2 large salads.
Ingredients
Maple Dijon Vinaigrette
- 2 tablespoons creamy Dijon mustard
- 1 tablespoon well-stirred tahini
- 5 tablespoons apple cider vinegar
- 2 tablespoons maple syrup or to your preference
- 2 tablespoons minced shallot or white onion
- 3 grinds black pepper
- ¼ teaspoon sea salt
Salad
- 5 to 6 cups loosely packed baby spinach
- 1 Granny Smith apple thinly sliced
- ½ cup chopped walnuts , toasted if desired (see notes)
- 1/3 cup dried cranberries
- Handful sprouts optional
Instructions
- First make the dressing. In a medium-sized bowl (like the size of a soup bowl) whisk together the Dijon mustard and tahini until smooth. Then add the remaining ingredients and whisk together until well combined.
- In a salad bowl, add all the salad ingredients in the order listed. Drizzle with half the salad dressing and toss. Add more dressing as is desired and toss again. Divide among plates and serve!
Notes
Variations: Feel free to lightly toast the walnuts by baking them for 6 to 8 minutes in an oven preheated to 350ºF or until golden and fragrant. You can also do this on the stove. Add the walnuts to a skillet and cook over medium heat for a few minutes until fragrant. No matter the method used, watch the walnuts the whole time! They can burn quickly. Once toasted, remove immediately from the oven or the pan and transfer to a plate to cool.
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