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Apple Salad Recipe
Nancy

Apple Salad Recipe

This refreshing Apple Salad is the perfect balance of crisp, creamy, tangy, and sweet. It brings together the bright flavors of juicy apples and pomegranate seeds with the crunch of pumpkin seeds and candied pecans.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Salad
Calories: 755
Ingredients Method

Ingredients
  

  • For the Salad:
  • 5 oz baby spinach – fresh crisp spinach is key; avoid frozen as it becomes soggy and lacks structure.
  • 1 sweet apple – use a crisp variety like Honeycrisp or Fuji for best texture and flavor.
  • 1/4 cup red onion thinly sliced – adds a sharp bite that contrasts the sweet elements.
  • 1/2 cup candied pecans – brings crunch and caramelized sweetness; store-bought or homemade.
  • 1/3 cup pomegranate seeds – adds a juicy burst and beautiful color.
  • 1/4 cup gorgonzola cheese – use fresh crumbles for a creamy tangy depth.
  • 1/4 cup pumpkin seeds – roasted and unsalted for added crunch and nutty flavor.
  • Apple Cider Vinaigrette:
  • 1/3 cup olive oil – choose extra virgin for the best flavor and richness.
  • 3 tbsp apple cider vinegar – gives that bright tangy zing.
  • 2 tbsp honey – balances acidity and ties the sweet-savory elements together.
  • 1 tsp Dijon mustard – helps emulsify the dressing and adds mild heat.
  • 1 garlic clove – finely grated or minced for a savory backbone.
  • Coarse or sea salt – enhances all the flavors.
  • Black pepper – freshly ground for best aroma.

Method
 

  1. Start by combining the apple cider vinaigrette ingredients in a small mason jar or dressing shaker. Pour in the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, a pinch of salt, and a twist of black pepper. Secure the lid tightly and shake the jar vigorously for 15–20 seconds. The dressing should become creamy and slightly thick as it emulsifies. Set aside while you prepare the salad.
  2. Take two salad bowls and evenly divide the baby spinach between them. You can choose to leave the spinach whole or chop it roughly for easier bites. Slice the sweet apple thinly – it’s best to do this last to prevent browning. Thinly slice the red onion as well, keeping the slices delicate so their flavor doesn’t overpower.
  3. Sprinkle the candied pecans, pomegranate seeds, gorgonzola crumbles, and pumpkin seeds over each salad. The contrast of textures – creamy, crunchy, juicy – is what makes this salad outstanding. Drizzle the prepared vinaigrette over each bowl, using as much or as little as you prefer. Serve immediately and enjoy the refreshing mix of flavors and colors.