Spinach, Apple and Onion Salad with Creamy Maple-Mustard Dressing

by Food Hound on February 12, 2013

in Salads, Sides

Post image for Spinach, Apple and Onion Salad with Creamy Maple-Mustard Dressing

I could tell you that the reason I’ve been absent is because I’ve been logging time on a beach, sipping adult beverages and soaking up the sun in the fair city of San Diego…

Which is actually exactly what I’ve been doing!!!

OK, so maybe it rained while we were there.  And it was in the 50s.  And our favorite human alarm clock decided that adjusting to the time change was for the birds and woke us up at 4 am each morning.  But there were plenty of margaritas, plenty of fun family time together, and plenty of fabulous, fabulous FOOD.

In the world of food cities, San Diego can count itself among the stud muffins.  It was Mexican.  It was California fresh.  It was Mexican and California fresh.  Homemade salsas.  Homemade tortillas.  Fresh tamales.  Breakfasts that would keep an offensive lineman full till dinner.

Oh, yeah, the zoo was fun, too.

In honor of the fact that I can’t actually think of anything I’ve eaten in the past week that didn’t involve tequila or a fried tortilla chip, I think it’s time for a salad.  But don’t worry, it’s awesome.  I only love awesome salads.

Spinach, Apple and Onion Salad with Creamy Maple-Mustard Dressing is, perhaps, my favorite salad.  We served it at the little one’s first birthday party two weeks ago, and it was a mega-hit.  (P.S. Birthday cake posts are coming; dig out your stretchy pants).  It takes 10 minutes to assemble the salad WITH dressing, and the spinach counteracts an overabundance of tequila and fried tortilla chips, so it’s perfect for a weeknight/first day home from San Diego when you feel like even your hair is puffy and bloated.

If you still haven’t gotten the memo that homemade salad dressings are WAY WAY better than anything you’re going to buy in a bottle, let this Maple-Mustard dressing be your gateway drug into utopia.  You have all the stuff on hand.  It makes a ton.  It’s amazing.

Mmmm, leafy greens.  I can feel my body returning to normal.

Now, who wants a margarita??

4.0 from 1 reviews
Spinach, Apple and Onion Salad with Creamy Maple-Mustard Dressing
Dressing from Tupelo Honey Cafe
Serves: 4
  • Salad
  • 1 (5-oz) box baby spinach
  • 1 apple, diced
  • ½ red onion, diced
  • Dressing
  • 1½ c good-quality mayonnaise
  • ¼ c real maple syrup
  • 2 T cider vinegar
  • 2 T Dijon mustard
  • 2 T whole-grain mustard
  • ¼ t salt
  • ¼ t freshly ground black pepper
  1. Divide spinach, apple and red onion evenly between four bowls.
  2. Mix all the dressing ingredients with a whisk until well-blended. Pour desired amount over salads and feel good about yourself!
The leftover dressing will keep for about 7 days in the refrigerator. It's great with raw veggies, as a sandwich spread, or accompaniment to grilled or roasted meat. YUM!!

Photo above from my friend, Brittany, who has her own photography business.  She is awesome!  Book her NOW!



{ 3 comments… read them below or add one }

Jess S. @ Floptimism February 13, 2013 at 12:21 am

I’m absolutely going to make this salad. I just thought you should know.


Jessica @ Floptimism January 22, 2014 at 2:25 am

I’m true to my word — I finally made this salad and it is definitely delicious! Except, I used 4oz spinach and we ate it in 3 servings, and I made 1/6 the dressing and only used about half.

…And we didn’t have cider vinegar so I used balsamic. Or whole grain mustard so I used double the dijon. Because I’m incapable of actually following directions. But it was really good!


Charlie March 1, 2013 at 12:22 pm

This is on the menu for tonight!


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