Apple Spinach Salad with Feta, Pistachios, and Honey-Mustard Lemon Dressing

This apple spinach salad with feta, pistachios, and honey-mustard lemon dressing is a bright, fresh mix of sweet, tangy, and nutty flavors. Crisp apples, creamy feta, and crunchy pistachios are tossed with tender baby spinach and a zesty homemade dressing that brings everything together beautifully.

Why You’ll Love This Recipe

I love this salad because it’s simple, elegant, and full of texture. The sweetness of the apples pairs perfectly with salty feta, and the pistachios give a satisfying crunch. The lemony honey-mustard dressing adds brightness and tang without overpowering the fresh ingredients. It’s perfect for lunch, a side dish, or even topped with grilled chicken for a light dinner.

Ingredients

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

For the salad:

• Fresh baby spinach

• Crisp apple (like Honeycrisp or Fuji), thinly sliced

• Crumbled feta cheese

• Shelled pistachios (roasted or raw)

• Optional: red onion slices or dried cranberries

For the honey-mustard lemon dressing:

• Olive oil

• Fresh lemon juice

• Dijon mustard

• Honey

• Salt and black pepper

Directions

1. I start by making the dressing. In a small bowl or jar, I whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and emulsified.

2. In a large bowl, I combine baby spinach, apple slices, crumbled feta, and pistachios.

3. I drizzle the dressing over the salad just before serving and toss gently to coat everything evenly.

4. I serve immediately while the apples are crisp and the spinach is fresh.

Servings and timing

This salad serves about 4 people as a side or 2 as a main dish. It takes 10 minutes to prep from start to finish—no cooking required.

Variations

I sometimes add grilled chicken or chickpeas to turn it into a full meal. For more color and sweetness, I toss in dried cranberries or pomegranate seeds. When I want a slightly creamier dressing, I whisk in a spoonful of Greek yogurt. I’ve also used arugula instead of spinach for a peppery twist.

storage/reheating

This salad is best enjoyed fresh, as the spinach wilts and the apples brown quickly once dressed. If I’m prepping ahead, I store the salad ingredients and dressing separately, then toss them together just before serving.

FAQs

What kind of apples work best?

I like Honeycrisp, Fuji, or Gala apples for their crisp texture and balanced sweetness.

Can I use a different nut?

Yes, walnuts, almonds, or pecans work well too. I toast them lightly for extra flavor.

Can I make the dressing ahead?

Absolutely. I make it up to 3 days ahead and store it in the fridge in a sealed jar. I shake or whisk it before using.

Is this salad gluten-free?

Yes, it’s naturally gluten-free. I just make sure my mustard and feta are gluten-free certified if needed.

How do I keep the apples from browning?

I slice them just before serving or toss them with a little lemon juice if I need to prep ahead.

Conclusion

This apple spinach salad with feta and pistachios is a perfect mix of freshness, crunch, and creamy tang, all tied together with a zingy lemon honey-mustard dressing. It’s quick to prepare, beautiful on the plate, and packed with flavor and nutrition—one of my go-to salads for any occasion.

Print