Apple Walnut Goat Cheese Salad with Ginger Vinaigrette

This bright, tangy, and nutty salad has crisp apples, toasted walnuts, creamy goat cheese, and a spicy ginger vinaigrette. It's perfect as a side salad or main entrée, and it's so quick and easy to prepare - just 10 minutes and no cooking required. It makes a great vegetarian option in the summer, is naturally gluten-free, and you can also make it vegan if you choose.

If a salad is flavorful enough, you can always tempt me with one over a bland sandwich. Especially during the warmer months when I want fresh, bright flavors that come together easily.

This zippy salad is inspired by one I had many years ago while on vacation on Cape Cod; it was so delicious yet so simple.

I am calling this my "vacation salad recreation", and I have been enjoying it all week! It's crisp, slightly sweet and tart from the apple, tangy from creamy goat cheese, crunchy and nutty from the toasted walnuts, and it has a delicious bite from ginger vinaigrette.

Jump to:

• 👩🏼‍🍳 Why This Salad Is The Best
• 🍎 Ingredient Notes
• 📋 Variations & Substitutions
• 🔪 Recipe Instructions
• ⏲ Expert Tips
• 🥗 Related Recipes
• 📖 Apple Walnut Goat Cheese Salad with Ginger Vinaigrette Recipe

👩🏼‍🍳 Why This Salad Is The Best

• Bright, crisp, creamy, and crunchy
• Quick and easy - ready in just 10 minutes
• Light and healthy
• Works as a main or side salad
• Make ahead option

🍎 Ingredient Notes

• Baby spinach - Always wash and dry your salad greens before using.
• Goat cheese - Some goat cheeses are firmer than others. If your goat cheese is on the softer side, place it in the refrigerator for 15 minutes to firm it up before crumbling.
• Walnuts - Toasting nuts always deepens the flavor, but you can use raw walnuts if you prefer that flavor.
• Fuji apple - I love the crisp, tartness of Fuji apples and they are a perfect compliment to the walnuts and goat cheese here. Honeycrisp and Braeburn would also be delicious as substitutes.

Ginger Vinaigrette

• Lemon juice - I recommend using fresh lemon juice whenever possible. It makes a difference in getting fresh citrus flavor.
• Fresh ginger - Adds a slightly zippy and spicy bite; don't skip it! Use it to make my refreshing cucumber lemon ginger water!

📋 Variations & Substitutions

• Add your favorite protein. To make a heartier salad, add ½ cup of chicken, tofu, or chickpeas for extra protein.
• Make a grain bowl: Add 1 (cooked) cup of your favorite grain to make a more filling vegetarian meal. Brown rice, quinoa, or farro would all work great.
• Nut-free: Omit the walnuts for a nut-free version.
• Substitute your favorite cheese. If you aren't a fan of goat cheese, use another similarly tangy cheese. Blue cheese would be delicious!
• Use a different type of nut. Toasted pistachios, almonds, or pecans would all work well.
• Make vegan: Substitute a plant-based/vegan cheese for the goat cheese.
• Substitute a different green. Kale, arugula, or a combination would all be delicious.

🔪 Recipe Instructions

*See recipe card below for printable instructions.

Make ginger vinaigrette: In a medium bowl, whisk together olive oil, lemon juice, ginger, sea salt and black pepper. Set aside.

Wash spinach and pat dry; place in a large bowl.

Dress spinach with half of the vinaigrette and toss lightly. Add goat cheese, walnuts, and sliced apple. Toss lightly once more to distribute ingredients.

Add additional salt and pepper to taste. Distribute salad evenly among 4 plates, and serve with remaining vinaigrette on the side.

⏲ Expert Tips

• Storage: Once your salad is dressed, it's only good for around 24 hours, as the dressing will start to wilt the spinach. To avoid this, store your dressing separately from the undressed greens (this is a good reason to serve the dressing on the side if you don't plan on eating the salad immediately).
• Make ahead: Make ginger vinaigrette up to 48 hours ahead of time and store in the refrigerator. Bring to room temperature before using, and give it another good stir using a whisk or fork.
• Use toasted walnuts. Toasted walnuts have a much deeper, nuttier flavor compared to raw walnuts. To toast: Place (on a baking sheet) in a preheated 350 degree F. oven for 10 minutes.
• Serve dressing on the side. If you don't plan on eating your salad immediately, I recommend serving the dressing on the side. This way, when you store your leftover salad in the refrigerator, you can store the dressing separately, which avoids wilted greens.
• Serve as a side salad with a main course. Try it with my vegan flatbread pizza, broccoli pasta bake, vegan peanut noodles, or chicken avocado focaccia sandwich.

🥗 Related Recipes

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