If you love an explosion of flavour, a mixture of delicious textures, and just the right blend of sweet and savoury, this is the salad for you. Whether you’re serving it with your dinner, or as a light lunch, this salad will have you scraping the bowl until the very, last, leaf. The vinaigrette alone is a staple, so be sure to make a little extra and save it for later.
Makes: 2 generous, 4 modest servings || Takes: 15 Minutes
6 cups fresh spinach
1 large apple, cored and sliced very thin
1 cup grated, aged white cheddar
1/2 cup dried, orange-flavored cranberries (plain cranberries can also be used)
1/2 cup sliced almonds
HONEY-APPLE CIDER VINAIGRETTE:
1/4 cup olive oil
1/4 cup honey
1/4 cup apple cider vinegar
2 teaspoons mustard (dijon or honey mustard)
3/4 teaspoon salt, or to taste
3/4 teaspoon black pepper, or to taste
In a large bowl or platter, add all of the ingredients in the order listed and set aside.
Set aside some of the grated cheese to add on top later.
Honey-Apple Cider Vinaigrette
In a small glass jar or a container with a lid (I use a mason jar for easy storage of leftovers!) add all of the ingredients.
Seal it with the lid and shake vigorously until everything is combined.
Drizzle over the salad and toss to combine.
If you saved any extra cheese, add it on now and serve right away!
Store any leftover vinaigrette in the fridge for up to 1 week.