Apples Spinach, Goat Salad Cheese, Apple Cider Dressing Recipe

Prepare greens and aromatics

Rinse baby spinach thoroughly in cold water, spin or pat dry until no excess moisture remains. Place spinach in a large salad bowl and set aside.

Slice apples

Core the apples and cut into 1/8-inch slices or medium-thin wedges (leave the skin on for texture and color). Toss the apple slices immediately with 1/2 tablespoon lemon juice (from the lemon juice listed in vinaigrette) to prevent browning, then add to the bowl with the spinach.

Slice red onion

Peel and very thinly slice 1/4 red onion into half-moons. If raw onion is too sharp, soak the slices in cold water for 5 minutes, then drain and pat dry. Add onion to the bowl.

Crumble goat cheese

Crumble the 4 oz goat cheese into small pieces with a fork. Reserve about half to sprinkle on top after tossing and hold the other half to dot across the salad when plating for visual contrast.

Toast walnuts

Place 3 oz walnuts (or pecans) in a dry skillet over medium heat. Toast, shaking the pan occasionally, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate to cool, then roughly chop and add to the salad bowl.

Season salad

Sprinkle 1/2 tsp coarse salt and 1/4 tsp freshly ground black pepper over the spinach mixture. Toss gently to combine so the seasoning is evenly distributed.

Combine and emulsify

In a medium bowl or jar, combine 3 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1.5 tbsp honey, 1 tbsp finely minced shallot, 1/2 tsp minced garlic, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Whisk briefly to blend the honey with the vinegar and mustard.

Add oil slowly

While whisking vigorously, slowly drizzle in 6 tbsp extra-virgin olive oil until the dressing becomes homogeneous and slightly thickened (about 30–45 seconds). Alternatively, place all ingredients in a jar, secure the lid, and shake vigorously for 20–30 seconds until emulsified.

Taste and adjust

Taste the dressing and adjust seasoning as needed: add up to 1/2 tsp more honey if you prefer sweeter, or up to 1 tsp more vinegar for brightness. If it seems too sharp, add a little more oil (1 tbsp).

Dress the salad

Just before serving, pour about half the vinaigrette (or to taste) over the prepared spinach, apples, onion, walnuts, and about half the crumbled goat cheese. Toss gently but thoroughly so leaves are evenly coated and apples are lightly glazed. Add more dressing if needed, but avoid overdressing—salad should be lightly coated.

Plate and finish

Transfer the dressed salad to serving plates or keep in the bowl. Sprinkle remaining crumbled goat cheese and chopped toasted walnuts on top, garnish with chopped parsley if using, and finish with a final pinch of salt and a grind of black pepper. Serve immediately.