This post may contain affiliate links. For more information, see our privacy policy.
Apple Cranberry Spinach Salad with Honey Cider Dressing - an insanely delicious and super healthy salad - perfect for any get-together with family and friends!
I'm super excited to share this wonderful Apple Cranberry Spinach Salad with you. Every time I serve it, people wanted the recipe. So, I figured you might too!
This seasonal salad is a perfect dish to serve for any occasion, whether it's a small dinner party or a weekday family meal, as it will be sure to be very popular. Furthermore, it's easy to put together and is pretty enough to elicit lots of oohs and aahs.
An easy, super delicious salad dressing!
I tend to use this delicious Honey Cider dressing on lots of salads besides this Apple Cranberry Spinach Salad. It's beyond easy to make, as you just throw everything in a jar and give it a good shake.
Since there are no unusual ingredients; just olive oil, honey, cider vinegar, crushed garlic, salt and pepper, you probably already have everything you need right in your pantry. I also add a scoop of poppy seeds, just because I think they're just so darn pretty. However, if you're not a poppyseed fan, just omit them.
An apple a day...
In addition to being crazy delicious, this Apple Cranberry Spinach Salad is also super healthy. With crisp, crunchy apples, fresh baby spinach and antioxidant-rich pomegranate seeds, this salad has all the great nutrients to build and maintain strong, healthy bodies.
Intimidated by pomegranates?
I used to be super intimidated with pomegranates. It was such a pain to remove the seeds without making a huge mess. But I learned an awesome technique a while back and now I use them quite liberally at this time of year.
I know you can buy them already seeded, but they charge a pretty penny for this prep work. Don't pay an arm and a leg for the prepared seeds. Check out this simple tutorial, The Easy Way to Remove Pomegranate Arils, no water, no mess, no kidding!
I got a comment from a reader last week that kind of sums it up. He wrote:
I can't believe that I was scared of pomegranates all these years also. I'm a 57 year old building inspector who just learned something amazingly simple that will enrich his family's life with the gift of seasonal pomegranates. I'm not one to respond to this type of stuff, especially a cooking blog, but I just had to. Thanks again!
Universally beloved!
Put this healthy, delicious Apple Cranberry Spinach Salad on your must-make-soon-list! I think it will become a favorite at your house like it is at mine. I make it whenever I want a salad that I know everyone will love - it's on the menu for dinner tonight!
Café Tips for making this Apple Cranberry Spinach Salad
- If you can't find pretty baby spinach, arugula, watercress or a combination of any of these would also be delicious as a base for this salad.
- This Lemon Ginger Poppyseed Dressing or this Light and Spicy Cilantro Dressing would also pair nicely with this salad.
- You may not use all of the dressing for this salad, but it's delicious drizzled over chicken or shrimp and on just about any other salad.
- You can prepare all the ingredients for this salad in advance. Just keep them separate and toss right before serving.
- Golden raisins in lieu of the dried cranberries are also delicious in this salad.
- This Apple Cranberry Spinach Salad makes a great side, but it's also wonderful topped with chicken, shrimp or salmon for a light, healthy lunch or dinner. Pair it with some warm crusty bread for a fabulous meal!
This Apple Cranberry Spinach Salad recipe was originally published in 2016. Too good to be buried deep in the Café archives, we've freshened up the pictures and text and are republishing it for your culinary pleasure! Bon Appetit!
Thought for the day:
Fear not, for I am with you;
Be not dismayed, for I am your God.
I will strengthen you,
Yes, I will help you,
I will uphold you with
My righteous right hand.
Isaiah 41:10
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
Scroll Down for the Recipe - or Save It to Your Inbox
We’ll email you the recipe so it’s easy to save, print, or share.
Apple Cranberry Spinach Salad
Ingredients
- For the almonds:
- 1 cup slivered almonds
- 1 teaspoon extra virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon kosher salt
- To plump the dried cranberries:
- ½ cup dried cranberries
- 1 tablespoon water
- For the dressing:
- ½ cup extra virgin olive oil
- ¼ cup honey
- 3 tablespoons apple cider vinegar
- 1 medium clove garlic, finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons poppy seeds
- For the salad:
- 8 cups baby spinach
- 1 large crisp red apple, I like Fugi or Pink Lady, quartered, cored and thinly sliced
- ½ cup pomegranate arils or seeds
Instructions
- For the almonds, preheat the oven to 300˚F. Line a sheet pan with foil. Combine slivered almonds, olive oil, honey and kosher salt on the sheet pan and stir to combine. Don’t worry if the honey doesn’t coat all the nuts. Bake for 5 minutes, then stir to redistribute. Repeat 2-3 times (baking 5 minutes, then stirring) until almonds are light golden brown, about 15-20 minutes. Remove from the oven, stir to separate, then set aside to cool. (See note below* on advance preparation.)
- Combine cranberries and 1 tablespoon water in a small microwave-safe glass (or ceramic) cup or bowl. Cover with microwave-safe plastic wrap and cook on high for 40 seconds. Remove from microwave and set aside to cool. (See note below* on advance preparation.)
- Combine all dressing ingredients in a glass jar with a tight fitting lid. Cover tightly and shake well. Set aside. (See note below* on advance preparation.)
- For the salad, combine spinach and apple slices. Drizzle ¼ cup of the dressing over the salad. Top with dried cranberries, pomegranates and almonds. Toss before serving. Pass extra dressing at the table.
Notes
The cranberries can be prepared a day in advance. Set aside to cool, then refrigerate in an airtight container. Remove from refrigerator and hour before serving.
The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator an hour before serving.
The almonds can be toasted up to 1 day in advance; store at room temperature in an airtight container.
** Intimidated by pomegranates? Don't pay an arm and a leg for the prepared seeds. Check out this easy tutorial - The Easy Way to Remove Pomegranate Arils, no water, no mess, no kidding!
Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I found your recipe years ago and I have been making variations of it since! It is such a simple and beautiful crowd pleaser. I have alternated in candied walnuts, alternated out pom seeds, and I have used and not used the poppy seeds. The dressing is so delicious.... Thank you for the wonderful recipe!
Awesome! Thanks for the review, Audra!
This is one of my favourite salads. It never fails to get rave reviews! The dressing is so simple but really delicious.
I have made it with and without pomegranate arils. It's lovely either way!
Thank you for the review, Jennie!
Yummy salad! I followed the method for removing the pomegranate arils and it worked great.
Awesome! Thanks for the review, Susan!
Love, love, love this salad! I get compliments every time I make it!
Definitely a Five Star recipe
Wonderful! Thank you for the review, Carol!
Yum, thanks! Such a versatile salad dressing
Thanks, Dawn!
The nuts are turning out rather soggy and sticky. I’ve left them in the oven longer than it even says and they are not crisping up at 300F
Hi Laura, don’t give up! Sometimes they will take a little longer, but they will Chris up. You can even leave them in the oven and turn it off and let them cool down in the oven.
Which one of your fabulous salad recipes do you recommend would go best to serve with your eggplant casserole recipe?
Hi Ann, I think any would work that sounds good to you! But maybe this one- https://thecafesucrefarine.com/tuscan-kale-salad-with-lemon-basil-dressing/ or this one- https://thecafesucrefarine.com/the-best-greek-salad/
I want to make this but cannot find when to add the kosher salt to the recipe. it is in with the almonds but not in the directions
Thanks, Linda, I'll correct that!
Congratulations on another brilliant recipe. This salad is beautiful as well as delicious. I love that the dressing is also used in the caramelized pear salad.
So happy you enjoyed this salad, Tulsi! Thanks so much for sharing your review 🥰
Absolutely delicious - we made it yesterday for Thanksgiving and will be making it again and again. Besides delicious, it's beautiful!
Thank you Chris!
Thanks so much, June! So happy you enjoyed it.💕
Me and hubby absolutely loved this salad. I did make a few minor changes though-I didn't add the pomegranates (we don't care for them-I know, I know, lol), used pecans instead of almonds, which we didn't have, and added grilled chicken and fresh parmesan cheese. The apples and the dressing made this salad fantastic. Loved the way the nuts were handled. Will definitely make this again. Thanks for this wonderful recipe. Also, loved your "series" from Ireland (of course, I also commented on that page too)
Hi. Just always get scared to do apples or pears in my salads even though I adore them but ts because I’m afraid they will go brown. Is the cider vinegar the thing in this delicious dish the thing that prevents that happening? I’ve pinned the recipe as I want to make it. It’s middle of summer her I. Queensland Australia so we are looking for new salads. Thank in advance. Marg 😀
I think the cider definitely helps to prevent browning. You could also place the apples in a small bowl, add a bit of the dressing and stir to coat before adding them to the salad. That will ensure that each apple is coated.
Delicious dressing and salad combo. Thanks and Merry Christmas!
This looks delicious. One question: are the dried cranberries actually just dried cranberries or are they sweetened (aka Craisins)? I'm fine with either, but they can be quite different! 🙂
Hi Kristin, I've used both with great results!
Perfect salad for our church progressive dinner last night...not a leaf left in the bowl. I will double the recipe next time! Dressing was fabulous too!
Yay! Thanks for sharing, Susan 🙂
Thank you so much for this delicious recipe. We served it last night for our first of a few holiday gatherings, and it was the talk of the evening!! You have a wonderful selection of recipes and I look forward to trying more!
Thanks so much Audra! I'm so happy you and your guests enjoyed this salad. It's definitely one of our favorites! Merry Christmas to you!
Sounds wonderful and I'm with you - haven't bought a salad dressing in years, takes minutes to put together. I keep coming up with new ideas. Here is mine and some variations - My Favorite Salad Dressing
This is the original recipe given to me by a friend Jeanette years ago and it is still one of my favorites. See below for variations and additions I have made over the years. Use your imagination.
6 tablespoons vegetable oil (I usually use 2 tbsp. EVOO & 4 tbsp. canola oil)
3 tablespoons red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon dried tarragon
Salt and pepper to taste
Crumbled blue cheese
Mix together everything except blue cheese in the bottom of the bowl or in a jar and shake well. When you are ready to toss your salad add the blue cheese and go for it.
Variations: I now add a tablespoon or two of honey - Dry mustard in place of Dijon (what you have on hand)
Try some other dried or fresh herbs, use your imagination. Fines herbes are good. If using fresh herbs you will need about 3 times as much as for dried
Try other cheeses, such as feta, goat and shaved Parmesan (shave w/vegetable peeler)
Raspberry vinegar with herbs de Provence
Balsamic vinegar with a touch of brown sugar and oregano
Lemon or orange juice
Lettuces – romaine, spring mix, fresh spinach – you get the idea
Try adding some of the following:
Mandarin oranges, drained - dried fruit, such as cranberries, cherries, blueberries, tropical fruit, etc. - fresh sliced fruit; strawberries, or any other berry, sliced apples or pears, cherries, halved.
Thinly sliced carrots, celery, red onion, cucumber, avocado, raw mushrooms, Grape tomatoes, either whole or sliced in half.
Nuts (walnuts, pecans, sliced almonds, hazelnuts – try toasting them in a 325-350 degree oven for about 6-7 minutes. Be careful not to burn them – or sauté a little butter and granulated or brown sugar (have also used Splenda, white or brown), add about a tablespoon of water and sauté 5 minutes, then put on a cookie sheet and bake for about 10 minutes. These can be made ahead and kept in a zip lock bag or air tight container for quite awhile. I always have some on hand. Hubby just loves to munch on them.
Thank you, Nancy, for a delicious sounding recipe! I love all your variations too, you might need to start a blog! 🙂
Oh! This one is a winner, and easy enough to be a frequent treat!
Thank you and Yummmmmm!
Hi Melanie!! So happy to hear from you! Hope you're doing well! So happy to hear you enjoyed this 🙂
This salad looks so beautiful and sounds delicious, I want to make it for Thanksgiving. I am not sure what to do with the clove of garlic, is it left whole, minced, chopped, or crushed, and do you just leave it in the dressing ? Thank you for another great recipe!
It is minced Gail, I've added that to the recipe. Thanks so much and ENJOY!
Thank you Chris, cannot wait to make it on Thanksgiving, sure everyone is going to love it, and it looks so festive for the holidays!
I made this on Thanksgiving, looked so pretty, was delicious, and everyone loved it! Thank you Chris for another great recipe, your blog is my absolute favorite !
Oh my, made this last night and it is to die for! Absolutely perfect combination. I love the apples with the dressing,. This is going to be on my Thanksgiving table. I like to serve some sort of green salad on Thanksgiving. With all the heavy food, it just seems the right thing to do. Thanks for the wonderful recipe.
You're so welcome Karen! I love how salads can lighten any meal, don't you?
You make the best darn salads, Chris! Such a delicious choice of ingredients. Do you dream up dressing ingredients in your sleep? lol. Perfect!
Robyn, you know me too well! My mind is constantly whirring with taste combinations for salads and dressings! Scott calls me the "crazy kitchen chemist".
Your salad is a thing of beauty, Chris! Pinned!
Oh thanks for the sweet, sweet compliment Susan!
I'm with you on mixing up salad dressing by shaking it in a jar. So easy and convenient! Anyway, this looks inspired -- such nice flavor. Thanks!
Thanks John, you're so kind! I love simple.
Such a gorgeous, crisp salad! This is just perfect for the holiday menu!
It really does have great holiday colors, doesn't it Laura?
What a great salad. I do something similar only with fresh cranberries and hazelnuts. Can't wait to try your version!
Thanks Abbe! Enjoy!
This is a perfect salad Chris, I actually have all the ingredients to make this tomorrow!
Well, have fun in the kitchen tomorrow Jenna!
Gorgeous salad Chris, you sure know how to make salads special. Lovely dressing too!!
Thanks Cheri! Scott isn't a total salad fanatic like me, but he loves this one.
You are the queen of gorgeous salads Chris. I love all these flavors you've got going on. Glad you shared this recipe because I need to make it. Have a wonderful week!
Thanks Tricia! You have a wonderful week too!
Such a beautiful salad and the apple cranberry pomegranate combination is just perfect for this time of year. Great for entertaining!
It is a stunner for the holidays Jennifer - really looks festive on the table!
It must be delicious as it is a bit similar to strawberry spinach salada and I love thet..this one has more componets so it has to be even better Chris.Thanks!
You're so welcome Monique! Is it snowing up there yet?
This salad looks gorgeous..the colour, texture and flavour...simply perfect, Chris.
So sweet Angie! Thank you!
This salad is stunning, like all of your salads Chris, and so super healthy too!
Thanks Sue! I do tend to love my salads. Seems like there are an infinite variety of combinations to play with!
This is GORGEOUS! And it looks like Christmas. It would be great for Thanksgiving or Christmas day.
We though so too Ginny! Thanks for your encouragement! Time to pin for the holidays, right?