Honey Crisp Apple Spinach Salad Recipe

Make candied walnuts

Line a baking sheet with parchment. In a small skillet over medium heat, melt butter. Add walnuts and granulated sugar, stirring constantly until sugar melts and coats walnuts, about 3–4 minutes. Sprinkle kosher salt, stir once, then transfer walnuts to the parchment in a single layer to cool. Let cool completely and break into pieces if needed.

Prepare phyllo-wrapped goat cheese

Preheat oven to 375°F (190°C). Lay one phyllo sheet on a clean surface and lightly brush with melted butter. Place a second sheet on top and brush again. Fold stacked phyllo in half to create four layers. Slice the goat cheese log into 4 even rounds (about 2 oz each). Place one goat cheese round near the edge of the phyllo stack, drizzle ~0.5 tsp honey over it and sprinkle a few thyme leaves. Fold phyllo around the cheese, tucking edges underneath to form a tidy parcel. Repeat for remaining rounds. Place parcels seam-side down on a parchment-lined baking sheet and brush tops with remaining melted butter. Bake 12–14 minutes until golden and crisp. Allow to rest 3 minutes before handling.

Make balsamic glaze

While phyllo cheeses bake, pour 1/2 cup balsamic vinegar and 1 tsp brown sugar into a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until slightly thickened and syrupy, about 8–12 minutes (should coat the back of a spoon). Remove from heat and let cool; glaze will thicken more as it cools.

Make dressing

In a small bowl or jar whisk together olive oil, Dijon mustard, 1 tsp honey, salt and pepper until emulsified. Taste and adjust seasoning. Reserve dressing for tossing salad; reserve some balsamic glaze for drizzling final plates.

Prepare produce: Core and thinly slice Honeycrisp apples (leave skin on for color). If desired, toss apple slices with a squeeze of lemon or a light dusting of the balsamic glaze to prevent browning (optional). Thinly slice red onion into half-moons.

Assemble salad: In a large bowl gently toss baby spinach, apple slices, red onion, and dried cranberries with enough dressing to lightly coat (start with half the dressing and add more to taste).

Finish and serve: Divide dressed salad among 4 plates (servings). Top each portion with one warm phyllo-baked honey goat cheese parcel and a handful of candied walnuts. Drizzle each plate with 1–2 tsp balsamic glaze for shine and extra flavor. Serve immediately so phyllo stays crisp.