The salad of baby spinach, apples, and walnuts is my favorite treat when I crave a fresh, healthy dish made with love.
Today, I want to open the doors of my kitchen to show you how a handful of simple ingredients can become a moment of pure pleasure. You know those hectic days when time seems to fly, but the desire to treat yourself at the table remains the same? Well, this recipe was born from just that: a desire for freshness and a need for authentic flavors.
Don’t call it “just a salad”! In this dish, there is a play of textures that I deeply love: the almost velvety tenderness of fresh baby spinach (those small and very tender ones), the lively “crunch” of the apple, and the toasted and enveloping note of the walnuts. To complete it all, cheese shavings that add a touch of character that is never out of place.
It’s a vegetarian recipe that speaks of simplicity and respect for the raw material. It warms my heart to think that with just a few steps, we can bring to the table such a colorful and nutritious dish, capable of reviving us with lightness.
I hope this salad becomes a “never without” for you too, a little daily ritual to give yourself a moment of well-being. Let me know in the comments if you liked it and if you personalized it with your special touch!
Here are more salad recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Salad of Baby Spinach, Apples, and Walnuts
- 5.3 oz baby spinach (fresh)
- 1 apple (large)
- 1.4 oz walnut halves
- 1.8 oz Parmesan cheese (shaved)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- to taste salt (and pepper)
- to taste lemon juice (to prevent apple browning)
Tools for Salad of Baby Spinach, Apples, and Walnuts
- Bowls terracotta
- Bowls ceramic
Steps for Salad of Baby Spinach, Apples, and Walnuts
Wash the baby spinach in cold water. It is essential to dry them perfectly using a salad spinner. If the leaves remain damp, the dressing will slide off, and the texture will become soggy.
Cutting the apple
Wash the apple well and keep the skin for a color contrast and an extra dose of fiber.
Cut the apple into four wedges and remove the core.
Slice each wedge into thin crescent-shaped slices or small cubes of 0.4 inches.
Place the slices in a small bowl with a few drops of lemon: this trick will keep the flesh white and bright.Toasting the walnuts: coarsely chop the walnut halves. To enhance their flavor, pass them in a well-heated non-stick pan for about 2 minutes, tossing them frequently. Let them cool briefly before adding to the salad.
Creating the vinaigrette
In a small container or a cup, combine the extra virgin olive oil, apple cider vinegar, a pinch of salt, and a grating of pepper. Whisk vigorously with a fork until obtaining a slightly thick dressing.Assembly and serving
In a large bowl, combine the baby spinach and apples. Pour the dressing and gently mix. Only at the end, add the toasted walnuts and Parmesan shavings to prevent them from settling at the bottom. Serve immediately to enjoy maximum crunchiness.
This salad is the perfect balance between the sweetness of the apple, the toasted note of the walnut, and the freshness of the baby spinach. It is a refined side dish or a light main course, ideal for those seeking a healthy meal without sacrificing taste. Enjoy your meal!
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Tips
Choosing the apple: if you love tart flavors, choose the Granny Smith (the green one); if you prefer a sweeter contrast, go for the Pink Lady or the Fuji.
Vegan variation: replace Parmesan shavings with smoked tofu cubes or simply omit the cheese and add sunflower seeds.
The extra touch: for a more intense aroma, add a teaspoon of wildflower honey to the dressing.
