Spinach salad with apples and walnuts is my favorite treat when I want a fresh, healthy dish prepared with love.
Today, I want to open the doors of my kitchen to show you how a handful of simple ingredients can transform into a moment of pure pleasure. You know those hectic days when time seems to fly but the desire to treat yourself well at the table remains the same? This recipe is born just like that: from the desire for freshness and the need for authentic flavors.
Don’t call it “just a simple salad”! In this dish, there is a play of textures that I deeply love: the almost velvety tenderness of the fresh baby spinach (those small and very tender leaves), the lively “crunch” of the apple and the toasted and enveloping note of the walnuts. To complete it all, those cheese flakes that add a touch of character that is always welcome.
It’s a vegetarian recipe that speaks of simplicity and respect for the raw materials. It warms my heart to think that, with 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 again without” for you as well, a small 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: Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spinach Salad with Apples and Walnuts
- 5.3 oz baby spinach (fresh)
- 1 apple (large)
- 1.4 walnut halves (oz)
- 1.8 oz Parmesan cheese (in flakes)
- 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 Spinach Salad with Apples and Walnuts
- Bowls in terracotta
- Bowls in ceramic
Steps for Spinach Salad with Apples and Walnuts
Wash the spinach in cold water. It is crucial to dry them perfectly using a salad spinner. If the leaves remain wet, the dressing will slide off, and the texture will be mushy.
Cutting the apple
Wash the apple well and keep the peel for a color contrast and extra fiber.
Cut the apple into four wedges and remove the core.
Slice each wedge into thin half-moon slices or into small 0.4-inch cubes.
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, toast them in a hot non-stick pan for about 2 minutes, stirring often. Let them cool briefly before adding them to the salad.
Making the vinaigrette
In a small container or cup, combine the extra virgin olive oil, apple cider vinegar, a pinch of salt, and a grate of pepper. Vigorously emulsify with a fork until you obtain a slightly thick dressing.Assembly and serving
In a large bowl, combine the spinach and apples. Pour the emulsion and mix gently. Only at the end, add the toasted walnuts and Parmesan flakes to avoid them settling at the bottom. Serve immediately to enjoy the 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 spinach. It’s 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 variant: replace the Parmesan flakes 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 emulsion.
