Spinach, Apple, And Cranberry Salad With Poppy Seed Dressing Recipe

I put together a Spinach Apple Cranberry Salad featuring crisp apples, tart cranberries, chopped pecans and a silky homemade poppy seed dressing with a little twist you won’t expect.

I didn’t expect a salad to stop me mid bite but this one did. Baby spinach gives a clean green snap, and the apples add that crisp, tart note that keeps you on your toes.

It looks simple, yet every forkful feels like a tiny surprise, like you keep finding new little pockets of flavor. I call it a Spinach Apple Cranberry Salad when I post photos, though that name doesn’t tell the whole story.

I keep saying I’ll make it just once more, and then I make it again, because somehow it keeps getting better.

Ingredients

• Baby spinach brings iron and fiber, mild green flavor, fresh base that wilts quick.
• Apples add crisp sweetness and tartness, fiber for digestion, bright bite in every fork.
• Dried cranberries give chewy sweet tang, concentrated sugars, colorful pop and fruity zip.
• Pecans supply crunch, healthy fats and protein, toasted makes them more nutty and fragrant.
• Poppy seeds add tiny crunch, visual specks, subtle nutty flavor with mild floral notes.
• Creamy mayo and Greek yogurt blend give tang, honey sweetens, vinegar balances with brightness.

Ingredient Quantities

• 6 cups baby spinach, packed (about 6 ounces)
• 2 medium apples, cored and thinly sliced (Granny Smith or Honeycrisp)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted if you want
• 1/4 cup thinly sliced red onion (optional)
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 3 tablespoons honey or maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons milk or buttermilk, for thinning if needed
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard (optional)
• 1/4 teaspoon kosher salt and a few grinds black pepper

How to Make this

1. If you want toasted pecans, spread 1/2 cup chopped pecans on a baking sheet and toast at 350 F for 5 to 8 minutes until fragrant, or toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring often; let cool.

2. Prep the produce: pack 6 cups baby spinach into a large bowl, core and thinly slice 2 medium apples (Granny Smith or Honeycrisp work great) and add 1/2 cup dried cranberries and 1/4 cup thinly sliced red onion if using. I usually drop the apple slices into the bowl right away so they dont brown.

3. Make the poppy seed dressing: in a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream, 3 tablespoons honey or maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard if using, 1/4 teaspoon kosher salt and a few grinds black pepper.

4. Check the dressing thickness: if it seems too thick, whisk in up to 2 tablespoons milk or buttermilk, 1 tablespoon at a time, until pourable but still creamy.

5. Taste and adjust: give the dressing a quick taste and add a bit more salt, honey or vinegar if you want it sweeter or tangier. dont be shy about adjusting it to your taste.

6. Assemble the salad: add the sliced apples, dried cranberries, and cooled pecans to the spinach bowl (and red onion if using).

7. Dress and toss: drizzle about half the dressing over the salad, toss gently to coat, then add more dressing as needed so everything is lightly coated but not swimming.

8. Let it sit 3 to 5 minutes before serving so the flavors meld a bit, then serve immediately.

Equipment Needed

1. Baking sheet or a dry skillet for toasting pecans
2. Oven or stovetop, depending how you toast them
3. Large salad bowl to hold the spinach and mix everything
4. Medium bowl for whisking the dressing
5. Whisk (or fork) to emulsify the dressing
6. Measuring cups and measuring spoons
7. Sharp knife and a cutting board for the apples and onion
8. Salad tongs or large spoon to toss and serve, plus a rubber spatula to scrape the dressing if needed

FAQ

Spinach, Apple, And Cranberry Salad With Poppy Seed Dressing Recipe Substitutions and Variations

• Baby spinach: swap with arugula for a peppery kick, baby kale for tougher leaves that won’t wilt as fast, or mixed spring greens for a milder, more delicate salad.
• Apples: use pears for a softer, floral sweetness, Fuji or Gala if you can’t find Honeycrisp, or thinly sliced jicama for the crunch without the sweetness.
• Dried cranberries: replace with dried cherries or raisins, or use fresh pomegranate arils for bright tartness and color (you might want to cut back on the honey).
• Mayonnaise / plain Greek yogurt: use all Greek yogurt if you want tang and less fat, sour cream for a richer creaminess, or vegan mayo for a dairy free option; thin with a little milk or buttermilk if it’s too thick.

Pro Tips

1. toss the apple slices in a little lemon or apple cider vinegar right after you cut em, or give them a 5 minute ice water bath to snap them back to crisp, this keeps them from going brown and soggy later.

2. make the dressing a few hours ahead, it tastes better after it sits, just whisk it again before using and thin with a splash of milk if it firms up in the fridge.

3. when toasting pecans watch them like a hawk, they go from perfect to burnt in seconds; toss them often, cool them completely on a plate and chop roughly so you get both big crunchy bites and little bits that stick to the greens.

4. assemble last minute and reserve some dressing, you dont want everything swimming, plus add the nuts at the end so they stay crunchy, or keep components separate if you need to travel with it.