Why You’ll Love This Recipe

I love this salad because it’s both simple and sophisticated—perfect as a light lunch or as a vibrant side for dinner. The combination of ingredients feels fresh and satisfying without being heavy. The honey-mustard lemon dressing is one of my favorites—it’s zesty, slightly sweet, and brings the whole dish to life. It’s also easy to prep ahead, which makes it ideal for entertaining or meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
Apples (like Honeycrisp or Fuji), thinly sliced
Crumbled feta cheese
Shelled pistachios
Red onion, thinly sliced (optional)
Honey
Dijon mustard
Fresh lemon juice
Olive oil
Salt and black pepper

directions

I start by whisking together the honey, Dijon mustard, lemon juice, olive oil, salt, and pepper in a small bowl or jar to create the dressing. I taste and adjust the balance as needed.
In a large salad bowl, I combine the spinach, sliced apples, crumbled feta, pistachios, and red onion if I’m using it.
Just before serving, I drizzle the dressing over the salad and toss gently until everything is well coated.
I serve it immediately so the apples and greens stay crisp and fresh.

Servings and timing

This recipe makes about 4 servings as a side or 2 as a main. It takes just 10–15 minutes to prep from start to finish, making it one of my go-to quick salads.

Variations

Sometimes I use arugula or mixed greens instead of spinach. I’ve swapped pistachios for walnuts or pecans depending on what I have on hand. Pears also work great in place of apples, and goat cheese is a delicious substitute for feta. If I want to make it more filling, I add grilled chicken or chickpeas.

storage/reheating

I store the dressing and salad components separately if I’m not eating it right away. Once tossed, the salad is best eaten immediately. The dressing lasts up to a week in the fridge in a sealed jar. I don’t reheat this salad—it’s meant to be enjoyed cold.

FAQs

Can I make this salad ahead of time?

Yes, I often prep all the components and store them separately. I slice the apples just before serving to keep them from browning or toss them with lemon juice if I prep them early.

What kind of apples work best?

I like Honeycrisp, Fuji, or Gala for their sweetness and crunch. Granny Smith works too if I want a tart contrast.

Is there a substitute for feta?

Yes, I’ve used goat cheese or even shaved Parmesan for a different flavor profile, and they both work well.

Can I make the dressing sweeter?

Absolutely. I adjust the honey to taste depending on how sweet or tangy I want the final result.

What protein can I add to make it a full meal?

Grilled chicken, salmon, tofu, or even lentils make great add-ins to turn this salad into a hearty main dish.

Conclusion

This Apple Spinach Salad with Feta, Pistachios, and Honey-Mustard Lemon Dressing is crisp, flavorful, and beautifully balanced. I love how easy it is to make and how well it works with so many meals. Whether I’m serving it on its own or alongside something heartier, it always brings a fresh, vibrant touch to the table.