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Spinach Apple Cranberry Salad
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5 from 1 vote

Spinach Apple Cranberry Salad

Prep Time10 mins
Total Time10 mins
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking



  • 2 tbsp canola oil
  • 2 tbsp olive oil
  • 2-3 tbsp seasoned rice vinegar, to taste (we like our vinaigrette tangy - use less vinegar if you don't)
  • 1 tbsp red wine vinegar
  • 1 clove of garlic, minced
  • 1 pinch sugar, to taste
  • Sea salt and freshly cracked pepper, to taste


  • 4 cups baby spinach
  • 1/4 small red onion, sliced thinly (If the onion is too strong, soak slices in ice water for 10 minutes to mellow flavor)
  • 2 tbsp dried cranberries
  • 2 tbsp toasted pepitas (pumpkin seeds)
  • 1/2 crisp apple (I used Envy), sliced thinly
  • 2 tbsp goat cheese crumbles
  • Freshly cracked black pepper, to taste


  • Prepare the vinaigrette by combining the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, and a pinch of sugar together. Season with sea salt and freshly cracked pepper, to taste; whisk until well combined. Set aside to allow flavors to mingle.
  • Prepare the salad by combining the spinach, onion slices, dried cranberries, and toasted pepitas together in a bowl. 
  • Whisk the vinaigrette well then drizzle some on the salad, to taste. Toss to coat evenly. Pour salad into the serving bowl then top with freshly cracked black pepper, to taste, apple slices, and goat cheese crumbles. 
  • Serve immediately with additional vinaigrette on the side. Enjoy.