This spinach salad is always a hit and so easy to make with a tasty combination of sweet and savory ingredients, and tossed with a delicious homemade balsamic vinaigrette. It's also really versatile - sub in whatever greens, nuts, or cheese that you have on hand.
To make chicken (if using): Preheat oven to 450ºF. Season chicken and bake for 17-20 minutes, (or until 165 degrees internally). Once cooked, cover with foil for 10 minutes to seal in the juices.
While chicken is cooking, you can prepare the salad ingredients.
To make the salad: Add spinach, fruit, red onion, nuts, dried cranberries, and half of the cheese to a large serving bowl. Cooked chicken can be chopped and tossed in the salad or sliced and served over the top or served alongside the salad. Drizzle the salad with the vinaigrette, and toss to combine.
Serve immediately, garnished with the remaining cheese.
Notes
*I like pink lady, Honeycrisp or gala apples best in this salad. **My favorite nut in this salad is my glazed pecans.***In my opinion, salad recipes are just a guide. Feel free to use as much or as little of the ingredients as you like.****Nutritional information includes chicken, but it does not include dressing.Photos by Sasha at Eat Love Eats.