Spinach Salad with Apple, Feta, and Toasted Almonds

nibbleboard.com/recipes/spinach-salad

Ingredients

Instructions

1. Toast the almonds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a plate to cool.
2. Whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic in a small bowl until fully emulsified. Season with salt and pepper.
3. Add the baby spinach to a large salad bowl. Scatter the apple slices, red onion rings, and crumbled feta over the top.
4. Drizzle the vinaigrette over the salad and toss gently to coat the spinach evenly.
5. Top with toasted almonds and serve immediately.

Nutrition per Serving

Chef Tips

• Use the best extra-virgin olive oil you can find — with so few dressing ingredients, quality matters.
• Soak red onion slices in ice water for 5 minutes to mellow their bite while keeping the crunch.
• Swap Honeycrisp for Fuji or Gala apples — their natural sweetness means you won't need added sugar in the dressing.
• Toss a squeeze of lemon juice over the apple slices to prevent browning if prepping ahead.
• Make the dressing up to 5 days ahead and store in an airtight jar in the fridge — just re-whisk before using.

Storage

Undressed salad keeps in an airtight container in the fridge for up to 2 days. Dressed salad should be eaten immediately as the spinach wilts quickly.