Apple Spinach Salad With Thyme-Dijon Vinaigrette Recipe

This refreshing apple spinach salad is a perfect combination of sweet and savory flavors. Crisp apple slices and tender baby spinach are tossed together with a tangy thyme-Dijon vinaigrette. The vinaigrette adds a burst of flavor with its blend of fresh thyme, Dijon mustard, lemon juice, and olive oil. This salad is not only delicious but also packed with nutrients from the spinach and apples. It makes a great side dish or a light and healthy lunch option.

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25minstotal
25m.total
Apple Spinach Salad With Thyme-Dijon Vinaigrette
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Ingredients for Apple Spinach Salad With Thyme-Dijon Vinaigrette Recipe

  • 1 cup Baby Spinach Leaves
  • 1/4 Apple, Thinly Sliced
  • 0.06 cup Thinly Sliced Red Onion
  • 1/2 tablespoon Dijon Mustard
  • 1/2 tablespoon Fresh Lemon Juice
  • 1/4 tablespoon Honey
  • 1/4 teaspoon Fresh Thyme Leaves
  • 0.06 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 0.06 cup Extra Virgin Olive Oil

Directions: Apple Spinach Salad With Thyme-dijon Vinaigrette Recipe

Cooking Directions

  • STEP 1.In a small bowl, whisk together the Dijon mustard, lemon juice, honey, thyme, salt, and pepper.
  • STEP 2.Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well combined.
  • STEP 3.In a large salad bowl, combine the baby spinach, apple slices, and red onion.
  • STEP 4.Drizzle the thyme-Dijon vinaigrette over the salad and toss gently to coat all the ingredients.
  • STEP 5.Serve the salad immediately as a side dish or add grilled chicken or shrimp to make it a complete meal.

Cooking Tips

  • To prevent the apple slices from browning, toss them with a little lemon juice before adding them to the salad.
  • For extra crunch, you can add some toasted walnuts or pecans to the salad.
  • If you prefer a sweeter dressing, you can add a teaspoon of honey to the vinaigrette.

Storage and Serving

  • This salad is best served immediately after tossing with the vinaigrette.
  • If you have leftovers, store the salad and vinaigrette separately in airtight containers in the refrigerator.
  • The vinaigrette can be stored for up to 5 days, while the salad should be consumed within 2-3 days.
Nutrition
value
231
calories per serving
17 g Fat4 g Protein14 g Carbs6 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    4g
  • Carbs
    14g
  • Fiber
    6g

MacroNutrients

  • Carbs
    14g
  • Protein
    4g
  • Fiber
    6g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    174mg
  • Iron
    8mg
  • Vitamin A
    4009mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    228mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    53mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    146mg
  • Manganese
    2mg
  • Phosphorus
    65mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp