Light, crunch and fresh, this salad is perfect post Christmas when we are still getting over the Christmas feast and is ideal paired with whatever leftovers you still have in the fridge.
- 2 apples of your choice (I used Golden Delicious), cored, cut into large dice
- 4 tablespoons lemon juice
- 8 cups baby spinach leaves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 2/3cup crumbled goat cheese
- 1/2 cup chopped walnuts, toasted
Method
Toss apples with 2 tablespoons of the lemon juice. Place spinach in a large bowl; remove long stems and bruised leaves. Whisk together remaining juice, olive oil, vinegar, honey, salt, and ground pepper to taste. Toss spinach with apples and dressing. Top with cheese and walnuts.