Sunshine Spinach Recipe

Prepare greens

Rinse the baby spinach thoroughly under cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels. Place the dry spinach into a large mixing bowl.

Slice apple

Core the green apple and cut into thin slices or half-moons about 1/8" thick. If you prefer, toss slices immediately with 1 teaspoon lemon juice to prevent browning (optional if not using all at once).

Shave cheese

Using a sharp knife or vegetable peeler, shave the dill Havarti into thin ribbons or small pieces. Set aside.

Toast almonds

In a dry skillet over medium heat, add the sliced almonds and toast, stirring or shaking the pan, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool slightly.

Assemble salad

Add the apple slices, dried cherries, toasted almonds, and shaved dill Havarti to the bowl with spinach. Sprinkle 2 tablespoons of the chopped fresh dill over the salad. Gently toss to combine, taking care not to bruise the spinach.

Season

Season the assembled salad with the measured 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, or wait to season after dressing if preferred.

Combine base ingredients: In a medium bowl or mason jar, whisk together 3 tablespoons mayonnaise and 3 tablespoons Greek yogurt until smooth.

Add mustards and honey: Whisk in 1 tablespoon Dijon mustard, 1 teaspoon yellow or whole-grain mustard, and 2 tablespoons honey until fully incorporated.

Add acid and oil: Whisk in 1 tablespoon apple cider vinegar and 1 teaspoon fresh lemon juice. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. The dressing should be creamy and slightly thick; if too thick, add up to 1 tablespoon water to reach desired consistency.

Finish and season: Stir in 2 teaspoons poppy seeds, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust honey for sweetness or vinegar for tang as preferred.

Chill briefly: For best flavor, refrigerate dressing for 10–15 minutes to allow flavors to meld. If using immediately, give it one final whisk before dressing the salad.

Dress the salad: Drizzle about 3–4 tablespoons of dressing over the assembled salad (reserve extra dressing to serve on the side). Gently toss until spinach and add-ins are evenly coated. Add more dressing sparingly to taste.

Finish and serve: Transfer salad to a serving platter or individual plates. Garnish with the remaining tablespoon of chopped fresh dill and an extra sprinkle of poppy seeds or shaved dill Havarti if desired. Serve immediately.