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Sweet Apple and Cheddar Baby Spinach Fall Salad

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Slices of sweet, juicy Honeycrisp apples add color and flavor to a fall salad of fresh baby spinach leaves.

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The Arizona desert has welcomed fall. This weekend we have had clouds and rain cooling the ground and air. I’m very thankful for our rain and glad to be watching the snow fall in the Midwest from my TV screen 😉 

With fall comes the harvest of one of Americans favorite fruits-apples! If you live in Washington state it’s harvest time for the famous Honeycrisp apple. Right now you should be able to find a great price on these juicy and sweet apples. 

I made this salad for lunch last week with some inspiration from my local grocers mailer. It was so yummy I had a second serving! 

In less than 15 minutes you can prepare and enjoy this fall salad too. 

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How To Make Sweet Apple And Cheddar Baby Spinach Fall Salad

  • Fill a big salad bowl with baby spinach leaves (approx 5 cups).
  • Thinly slice 2 small Honeycrisp apples
  • Sprinkle in cubes of cheddar cheese and toasted pecans

For The Dressing

You’ll want to drizzle your fall salad with an easy to make dressing. It will add just a touch more sweetness to this already delicious fall salad.

  • 1 shallot, finely diced
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1/3 cup extra virgin olive oil
  • salt & pepper, to taste

Pour dressing over salad and toss gently to combine. Serve immediately and refrigerate any leftovers if you have them.

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This was a delicious and light fall salad. I plan on making it again and trying it with some grilled chicken. This would also be a great and easy recipe to bring to a potluck.

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Tools You May Need To Make This Recipe

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Sweet Apple and Cheddar Baby Spinach Fall Salad

Slices of sweet, juicy Honeycrisp apples add color and flavor to a fall salad of fresh baby spinach leaves.
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

SALAD

  • 5 cups baby spinach loosely packed
  • 2 small honeycrisp apples cored & thinly sliced
  • 4 oz cheddar cheese diced into 1/4 inch cubes
  • 1/3 cup toasted pecans

DRESSING

  • 1 shallot finely diced
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/3 cup extra virgin olive oil
  • salt & pepper to taste

Instructions

  1. Combine baby spinach, apple slices, cheddar cheese and pecans in large bowl. 

  2. For the dressing, mix shallot, apple cider vinegar, honey and olive oil in a small bowl; whisk until well combined.

  3. Season with salt and pepper, to taste.

  4. Pour dressing over salad and toss gently to combine.

  5. Serve immediately, refrigerate any leftovers.

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Like this fall salad? Check out more fall recipes:

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