Loaded Spinach Salad with Lemon Vinaigrette

This loaded spinach salad with lemon vinaigrette is filled with spinach, shaved brussels sprouts, apples, pomegranate arils, candied pecans, and shaved parmesan.

I was craving something really healthy for lunch so I went to the fridge and found few things to throw together this tasty salad. We all really loved the combination of flavors and textures in this delicious loaded spinach salad with lemon vinaigrette, and it paired nicely with some crispy chicken cutlets and a crusty loaf of bread.

Loaded Spinach Salad with Lemon Vinaigrette

Lemon Vinaigrette:

• 3 tbsp olive oil
• 1 1/2 tbsp fresh lemon juice
• 1 1/2 tbsp apple cider vinegar
• 1-2 tsp honey, to taste
• 1 tsp Dijon mustard
• Sea salt and freshly cracked pepper, to taste

Salad:

• 3 cups baby spinach
• 2 cups brussels sprouts, shaved or very thinly sliced
• 1 small honey crisp apple, thinly sliced
• 1/4 cup pomegranate arils
• 1/4 cup candied pecans
• 1/4 cup shaved parmesan
• 2 tbsp dried cranberries
• Freshly cracked black pepper, to taste

How to Make a Loaded Spinach Salad with Lemon Vinaigrette

Prepare the lemon vinaigrette by combining the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, sea salt, and freshly cracked pepper, to taste, together in a small glass jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.

Prepare the salad by combining the spinach and shaved brussels sprouts together in a large bowl. Drizzle some of the well-shaken vinaigrette on top, to taste, then toss to coat evenly.

Top with apple slices pomegranate arils, candied pecans, shaved parmesan, and dried cranberries. Season well with freshly cracked black pepper, to taste.

Serve immediately with remaining lemon vinaigrette on the side. Enjoy.

Loaded Spinach Salad with Lemon Vinaigrette

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Course: Salad

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid
• Large Bowl

Ingredients

Lemon Vinaigrette:

• 3 tbsp olive oil
• 1 ½ tbsp fresh lemon juice
• 1 ½ tbsp apple cider vinegar
• 1-2 tsp honey to taste
• 1 tsp Dijon mustard
• Sea salt and freshly cracked pepper to taste

Salad:

• 3 cups baby spinach
• 2 cups brussels sprouts shaved or very thinly sliced
• 1 small honey crisp apple thinly sliced
• ¼ cup pomegranate arils
• ¼ cup candied pecans
• ¼ cup shaved parmesan
• 2 tbsp dried cranberries
• Freshly cracked black pepper to taste

Instructions

• Prepare the lemon vinaigrette by combining the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, sea salt, and freshly cracked pepper, to taste, together in a small glass jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.
• Prepare the salad by combining the spinach and shaved brussels sprouts together in a large bowl. Drizzle some of the well-shaken vinaigrette on top, to taste, then toss to coat evenly.
• Top with apple slices pomegranate arils, candied pecans, shaved parmesan, and dried cranberries. Season well with freshly cracked black pepper, to taste.
• Serve immediately with remaining lemon vinaigrette on the side. Enjoy.

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