Best Winter Spinach Salad tastes bright, sweet, tangy, and a little toasty thanks to maple Dijon dressing, caramelized squash, crisp apple, and creamy goat cheese. It suits weeknights, holiday tables, and meal prep, and it takes about 25 minutes start to finish. I tested it for lunch and then ate it again for a 4 p.m. snack, purely for research.
Why Choose This Winter Spinach Salad
You use prewashed baby spinach, bagged squash cubes, and a jar-shake dressing, so the prep stays simple. A hot oven caramelizes small-dice squash in about 12 minutes, which gives you time to whisk the vinaigrette and slice an apple. The build happens right in the bowl, which means fewer dishes and faster clean up.
The ingredients play well together without fussy steps. The dressing balances maple and mustard, so the salad tastes bold without heavy seasoning. You can swap pears for apples or feta for goat cheese, and it still hits the same cozy notes.
“Five stars. Crisp, creamy, and crunchy in one bite, with a maple kick that made my dinner guests go quiet. I made it twice in the same week.”
Ingredients You Need
- Baby spinach, 8 cups lightly packed (prewashed saves time)
- Butternut squash, 2 heaping cups, 1/2 inch dice (buy pre-diced or sub sweet potato)
- Apple, 1 large, thinly sliced (Honeycrisp or Pink Lady; pear works too)
- Pomegranate arils, 1/2 cup (grab a ready-to-eat cup to skip the mess)
- Red onion, 1/4 small, very thinly sliced
- Goat cheese, 4 ounces, crumbled (feta works if you prefer more salt)
- Pecans or walnuts, 1/2 cup (toast for extra flavor; candied nuts add sweetness)
- Thick-cut bacon, 3 slices, cooked and crumbled, optional
- Cooked farro or quinoa, 1 cup, optional for a heartier bowl
Maple Dijon vinaigrette:
- Extra-virgin olive oil, 1/3 cup (a peppery oil shines here)
- Apple cider vinegar, 3 tablespoons (Bragg has a bright bite)
- Pure maple syrup, 1.5 to 2 tablespoons, to taste
- Dijon mustard, 1 tablespoon (Maille or Annie’s gives good tang)
- Finely minced shallot, 1 tablespoon
- Kosher salt, 3/4 teaspoon
- Freshly ground black pepper, 1/2 teaspoon
Equipment:
- Large mixing bowl and small jar or bowl for dressing
- Sheet pan and parchment
- Skillet for nuts or bacon
- Chef’s knife and cutting board
- Measuring cups and spoons
How to Make Winter Spinach Salad
- Prep: 13 minutes
- Cook: 12 minutes
- Total: 25 minutes
- Heat the oven to 450°F. Toss the squash on a sheet pan with 1 tablespoon olive oil, a big pinch of salt, and pepper. Roast 10 to 12 minutes until tender with caramelized edges.
- Toast the nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Transfer to a plate and sprinkle with a pinch of salt while warm.
- Add olive oil, apple cider vinegar, maple syrup, Dijon, shallot, salt, and pepper to a jar. Seal and shake until glossy and emulsified.
- Add spinach to a large bowl. Drizzle on half the dressing and toss to lightly coat the leaves.
- Add warm squash, apple, pomegranate arils, red onion, nuts, and goat cheese. Toss gently, then splash on more dressing to taste.
- Add bacon or grains if using. Finish with a tiny pinch of salt and more pepper, then serve while the squash still feels warm.
Tips & Common Mistakes
This salad rewards small tweaks and catches you if you cut corners, so keep these quick pointers handy.
- Dice the squash small so it roasts fast and browns instead of steaming.
- Dry the spinach well; water thins the dressing and flattens flavor.
- Dress the greens lightly, then add more after you toss; soggy spinach loses its perk.
- Slice the apple last or toss it with a little vinegar to keep it from browning.
- Let hot squash cool 2 minutes before tossing so it wilts the greens just a touch, not a lot.
- Crumble the cheese by hand for soft nuggets that coat more bites.
- Salt the salad at the end to wake up sweetness from maple and squash.
- Keep red onion paper thin; thick cuts overpower the bowl.
- Taste the dressing with a leaf; adjust salt, acid, or maple before you commit.
Variations I’ve Tried
- Pear and blue cheese with candied walnuts and a crack of black pepper.
- Citrus twist: blood orange segments, avocado, and toasted almonds with a squeeze of juice in the dressing.
- Bacon and egg: add crisp bacon and a jammy 7-minute egg, skip the nuts.
- Grainy version: toss in warm farro, then use extra dressing.
- Vegan swap: use toasted pepitas and a pinch of nutritional yeast instead of cheese.
- Cranberry crunch: dried cranberries, feta, and pistachios with a bit more Dijon.
How to Serve Winter Spinach Salad
Serve it slightly warm so the squash softens the cheese and perfumes the greens. Pair it with roast chicken, seared salmon, or a tomato soup and crusty bread situation. Pour a zippy sauvignon blanc or a light pinot noir if you want wine with dinner. Set extra dressing on the table for drizzle-happy friends.
Make-Ahead and Storage
Shake the dressing up to 1 week ahead and stash it in the fridge; bring it to room temp and shake again before using. Roast the squash up to 3 days ahead and chill it; rewarm on a sheet pan at 350°F for 6 to 8 minutes or in a skillet with a splash of oil. Keep components separate until serving for the best texture. Eat dressed salad within 6 hours; undressed spinach and toppings keep 3 to 4 days in the fridge. Do not freeze this salad.
Nutrition Information
Approximate per serving, 4 servings: 410 calories; 7 g protein; 29 g fat; 37 g carbs; 6 g fiber; 15 g sugar; 620 mg sodium. These numbers use goat cheese, pecans, and maple at 1.5 tablespoons per batch of dressing. Nutritional values vary based on swaps and exact brands.
Best Winter Spinach Salad
Ingredients
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
- Place the spinach in a large salad bowl.
- Top with orange segments, red onion, pomegranate seeds, toasted walnuts, and crumbled goat cheese.
- Drizzle the dressing over the salad and toss gently to combine just before serving.