Name: Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 cups baby spinach; 1 apple, sliced; 1 avocado, sliced; 1/4 cup pecans; 1/4 cup dried cranberries; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; Salt and pepper, to taste

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If you’re craving a salad that bursts with flavors and textures, look no further than this Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing Recipe. It effortlessly combines crisp, sweet apples, creamy avocado slices, crunchy toasted pecans, and tart dried cranberries on a bed of fresh baby spinach, all tied together with a luscious, tangy balsamic dressing. Not only is this salad a feast for your taste buds, but it’s also vibrant, nutrient-packed, and incredibly simple to prepare—a perfect choice for a quick lunch or an impressive side dish at dinner.

Ingredients You’ll Need

The image shows a white bowl full of fresh green spinach leaves on the right side, next to a green cutting board that holds a halved red onion with thin slices of purple onion and a knife with a silver blade and wooden handle. On the white marbled surface, there are two apple halves with pale yellow flesh and red skin at the top left. Below them are three small white bowls: one with crumbled white cheese, one with dark red dried cranberries, and one with brown pecan nuts. Some dried cranberries are scattered around the bowls. A glass jar with golden honey is placed on the bottom left, beside a folded dark gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step toward a salad that truly sings. Each component in this Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing Recipe plays a vital role, offering a delightful balance of sweetness, creaminess, crunch, and a hint of tartness that will keep you coming back for more.

4 cups baby spinach: The fresh and tender green base that keeps the salad light and full of nutrients.
1 apple, sliced: Adds a crisp and sweet element that contrasts beautifully with the other textures.
1 avocado, sliced: Brings a rich, buttery creaminess that balances the tart cranberries perfectly.
1/4 cup pecans: For a satisfying crunch and a nutty depth of flavor; toasting them enhances their aroma.
1/4 cup dried cranberries: Bursting with tartness, they add a pop of bright color and tang.
2 tbsp olive oil: The smooth, fruity base for the dressing that ties all flavors together.
1 tbsp balsamic vinegar: Provides a rich and slightly sweet acidity that wakes up the palate.
1 tsp honey: A natural sweetener that balances the tang of the vinegar perfectly.
Salt and pepper: Seasoning essentials that enhance every ingredient’s natural flavor.

How to Make Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing Recipe

Step 1: Prepare Your Ingredients

Start by washing your baby spinach thoroughly and give it a gentle spin dry. Next, core and thinly slice your apple—select a crisp variety like Fuji or Honeycrisp for the best crunch and sweetness. Slice the ripe avocado carefully to maintain those creamy sections intact. If you want to take pecans to the next level, toast them lightly in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to avoid burning. This step is optional but will deepen the nutty flavor beautifully.

Step 2: Whisk Together the Balsamic Dressing

In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and 1 teaspoon of honey. Whisk them vigorously until the mixture emulsifies into a smooth dressing. Season with a pinch of salt and freshly ground pepper. This dressing brings a bright, sweet, and tangy harmony that melds all the salad’s ingredients into one delicious experience.

Step 3: Assemble the Salad

In a large salad bowl, layer your baby spinach first, then add the sliced apples, avocado, toasted pecans, and dried cranberries over the top. When you’re ready to serve, drizzle your freshly whisked balsamic dressing over the salad and toss gently but thoroughly, making sure the creamy avocado slices stay intact while every bite gets a touch of that flavorful dressing.

How to Serve Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing Recipe

A white bowl filled with a colorful salad set on a white marbled surface with a red cloth nearby. The salad has layers of bright orange mandarin slices, green avocado chunks, red apple slices, pecans, dried cranberries, and leafy greens all mixed together. A woman's hand is pouring a thick, light brown dressing from a small red cup over the top, drizzling it onto the salad. In the background, there are whole mandarins and an avocado. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your salad, sprinkle some crumbled feta or goat cheese for a tangy creaminess, or add a handful of microgreens for an herbaceous note. A few additional toasted pecans on top add an irresistible finishing crunch and visual appeal that will entice everyone at the table.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled salmon, or even a slice of artisan bread. The lightness and freshness of the Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing Recipe provide a perfect contrast to hearty mains, making your meal well-rounded and satisfying.

Creative Ways to Present

For a stunning presentation, serve the salad in individual glass jars or on large leaf platters arranged beautifully to showcase the vibrant colors of apples, pecans, cranberries, and avocado. Drizzle the dressing right before serving to keep the salad crisp and fresh. You can also layer ingredients in a trifle bowl for a fun, family-style approach.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though rare with this salad!), store them in an airtight container in the refrigerator. Keep the dressing separate if possible to prevent the spinach and avocado from getting soggy. The salad is best enjoyed within a day or two for optimal freshness and flavor.

Freezing

This salad is fresh and raw, so freezing is not recommended as it will change the texture of both the spinach and the avocados, making them mushy upon thawing.

Reheating

Since this is a cold salad, reheating is unnecessary and not advised. If you want a warm meal, consider serving the salad alongside warm dishes instead.

FAQs

Can I substitute the pecans with another nut?

Absolutely! Walnuts or almonds make excellent substitutes if you want to change things up or cater to different tastes, just toast them lightly for best flavor.

Is this salad suitable for a vegan diet?

Yes, the Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing Recipe is naturally vegan as long as you skip any cheese garnishes or use plant-based alternatives.

How long does it take to prepare this salad?

You only need about 10 minutes from start to finish to have this colorful, flavorful salad ready to enjoy, making it ideal for busy days.

Can I add protein to this salad?

Definitely! Adding grilled chicken, tofu, or chickpeas will boost the protein content and turn it into a more substantial meal without losing the refreshing qualities of the salad.

What kind of apples work best?

Choose crisp, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady to add the perfect balance of sweetness and crunch to every bite.

Final Thoughts

This Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing Recipe is a delightful way to embrace fresh, wholesome ingredients with minimal effort. It’s a perfect go-to for brightening up your day with something healthy, tasty, and visually inviting. I hope you have as much fun making (and eating) this salad as I do sharing it with friends and family. Give it a try—you might just discover your new favorite salad!

Jane

Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing Recipe

Ingredients You’ll Need