There's something about a really good restaurant salad that makes you question your entire salad life at home... like why your salads never taste this good. This harvest spinach salad with apples, walnuts and avocados is my answer to that problem. It's fresh, crunchy, sweet, and just indulgent enough to feel special. Pair this salad with a sweet and tangy honey Dijon vinaigrette and serve grilled shrimp skewers with bang bang sauce on the side for an unforgettable salad!
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If you're trying to keep things light but still delicious, we've got plenty of salad options! This strawberry goat cheese salad is fresh and filling, while this honey hot chicken salad is wholesome and loved by all of our readers. And don't miss this hearty kale Caesar salad or crunchy broccoli salad, either!
Why You'll Love This Salad ❤️
- Perfectly balanced with sweet, savory, and crunchy elements, all made with fresh, wholesome ingredients.
- This salad is inspired by (and a copycat of) the Brewster's Long Beach Salad.
- Enjoy it as a side dish or turn it into a full meal by adding a protein, like grilled shrimp skewers!
- This harvest spinach salad can be enjoyed year-round, and it feels restaurant-quality, yet it is super easy to make!
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Ingredients You'll Need
- Spinach - Almost any type of lettuce can be used for this salad. To keep it filling and nutritious, substitute spinach for kale.
- Arugula - Gives the salad a wonderful, slightly sharp flavor.
- Apples - The best apples to use are Honeycrisp, Granny Smith or Gala.
- Walnuts - Can be substituted for roasted almonds or, for something sweeter, try my honey roasted cashews.
- Goat Cheese - Can be swapped for feta or shredded cheddar cheese.
- Honey Dijon Vinaigrette - This is the elite salad dressing for this spinach salad. Whip it up in less than 2 minutes with simple pantry ingredients.
A full list of ingredients with exact quantities can be found on the recipe card below.
Variations & Add-Ins
- Chicken, Fish or Seafood - For a quick protein, add shredded roast chicken, garlic butter shrimp, honey garlic salmon, or one of our personal favorites, bang bang shrimp skewers or crispy bang bang shrimp!
- Make It Vegetarian/Vegan - For a quick plant-based protein, add oven-roasted crispy cauliflower or baked tofu cubes.
- Nuts - Swap walnuts for honey-roasted cashews, roasted almonds or pecans.
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How To Make The Ultimate Harvest Spinach Salad
Step 1
In a large bowl, layer the spinach and arugula on the bottom and top with all remaining fresh salad toppings.
Step 2
Serve with honey Dijon vinaigrette dressing on the side, roasted garlic baguette garlic bread and a grilled shrimp skewer to make it a full meal.
Recipe Tips & Tricks
- Use fresh, dry spinach and arugula to avoid soggy leaves. Excess moisture after washing the greens will water down the dressing and leave the salad limp instead of crisp.
- Slice apples into thinner cubes for a better texture. Slicing into smaller cubes helps distribute their sweetness evenly and ensures you get a little in every bite.
- Texture and freshness are key to a restaurant-quality salad. A great salad isn't just about flavor, it's about contrast. Crisp greens, crunchy nuts, and creamy avocado all work together to create that elevated, restaurant-style experience.
- Toss the salad with dressing right before serving. Adding dressing too early can cause greens to wilt, so it's best to add right before serving or let everyone dress their own portion to keep everything fresh.
Storage & Make Ahead Tips
Store salad without dressing in an airtight container and keep it in the fridge for up to 3-4 days. Apples and avocados are best added fresh, because they will oxidize and brown during storage. If you've added a protein, adjust storage times as necessary.
This salad is perfect for weekly meal prep. Ensure the greens are completely dry before portioning and building each container. It is best to add the avocado and apple fresh on the day of. Store the dressing in a container on the side.
Frequently Asked Questions
Yes, but store the components separately and assemble just before serving.
Cut and soak the apples in cool water with a little bit of lemon juice for 10 minutes. Remove the apples from the water and pat them dry before adding them to the salad.
Grilled or baked chicken, shrimp, salmon, chickpeas or tofu all work well.
Walnuts and pecans are most popular due to their texture and flavor.
What To Serve With This Salad
Soups, sandwiches, and burgers like these are my favorite dishes to serve with this harvest spinach salad recipe:
If you made this Harvest Spinach Salad with Apples, Walnuts and Avocado or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Harvest Spinach Salad with Apples, Walnuts, and Avocado
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Print Recipe Pin RecipeEquipment
- Large Salad Serving Bowl
- Salad Servers
Ingredients
- 4 cups Spinach
- 3 cups Arugula
- 1 large Apple Honeycrisp, Gala or Granny Smith, diced
- 1 large Avocado diced
- ¾ cup Goat Cheese crumbled
- ⅓ cup Dried Cranberries
- ½ cup Walnuts
- ¼ large Red Onion finely sliced
- ¼ cup Cherry Tomatoes chopped
- ¼ cup Pumpkin Seeds
- 1 Honey Dijon Vinaigrette Dressing Recipe
Instructions
- Prepare the vinaigrette and cook any protein you'd like to add to the spinach salad.
- In a large serving bowl, combine the spinach and arugula, then top with apples, avocado, goat cheese, dried cranberries, walnuts, red onions, cherry tomatoes, and pumpkin seeds. Toss with dressing just before serving or serve it on the side.
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Notes
- Spinach & Arugula: Almost any type of lettuce can be used for this salad. Recommended swaps are kale, butter lettuce or watercress.
- Nuts: Any type of nut can be used in this salad, popular substitutions are pecans, roasted cashews or roasted almonds.
- Goat Cheese: Can be swapped for feta, shredded cheddar or Boursin.
- Vinaigrette Salad Dressing: The best dressing for this salad is arguably this honey vinaigrette, although any type or kind of dressing can be used.
- Add Protein: Add grilled chicken, shredded roast chicken, grilled shrimp skewers, garlic butter shrimp, salmon bites, chickpeas or crispy tofu to make this harvest salad a filling and full meal.
- This harvest spinach salad is a copycat recipe of Brewster's Long Beach Salad.
- Ensure the salad greens are dry after washing. Excess moisture waters down the dressing and can make the leaves soggy.
- Texture and freshness are key to creating a restaurant-quality salad. Take time to dice, chop and prep the toppings for the ultimate textural experience.
- Store salad with dressing on the side for 3-4 days in an airtight container in the fridge. This spinach salad is also perfect for a weekly meal prep! If you're adding protein, adjust the storage time as necessary, depending on the protein added.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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