1-Gather and Rinse Ingredients: First, gather and rinse ingredients. Wash 5 ounces fresh baby spinach thoroughly in cold water, then spin or pat dry to remove excess moisture. Core and thinly slice 2 small apples, leaving the skin on for extra fiber and color.

2-Toast the Nuts: Second, toast the nuts. Add 1/2 cup chopped toasted walnuts to a dry skillet and heat over medium until fragrant, stirring often. This step enhances their nutty flavor for the salad.

3-Prepare the Dressing: Third, prepare the dressing. In a bowl, combine 1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1 small garlic clove peeled and minced, and a generous pinch of salt and black pepper. Whisk vigorously until fully mixed or shake in a jar.

4-Slice Complementary Ingredients: Fourth, slice complementary ingredients. Thinly slice half of a small red onion and rinse in cold water to reduce its sharpness. Measure 1/3 cup dried cranberries and crumble 3 ounces goat cheese.

5-Combine Base Ingredients: Fifth, combine base ingredients. In a large bowl, add the spinach, sliced apples, red onion, walnuts, dried cranberries, and half of the goat cheese.

6-Dress and Toss: Sixth, drizzle with the prepared vinaigrette and toss to combine. Customize by adding elements like cooked farro, grilled chicken, or tofu for protein.

7-Serve Immediately: Seventh, serve immediately, garnished with the remaining goat cheese. For more ideas, visit our healthy eating tips page on the blog.