My Apple Spinach White Bean Salad is perfectly cruciferous, sweet, tart and nutritious. A perfect, vegetarian salad for all year around with easy to find ingredients and simple to make. I’ve topped this salad with my White Balsamic Honey Mustard Vinaigrette that is perfection and rounds out all the flavors and textures but you can use store bought Balsamic dressing or any fruity or sweeter profile type dressing.
At first glance you would think that the Cannellini beans are out of place, but they lend a creamy texture and of course a filling ingredient to this salad making it a little more hearty. Also, toasted walnuts give it crunch but again, rounds out the textures in this salad.
How to make Apple Spinach White Bean Salad
For easy prep, you can purchase prepackaged baby spinach that is washed and ready to eat. You can also buy pre-shredded Brussels sprouts also ready to toss.
- Baby spinach, rinsed and dried
- Shredded brussels sprouts
- Thinly sliced apple
- Cannellini beans, rinsed and drained
- Toasted walnuts-place walnuts in preheated nonstick pan (medium heat) and sauté until toasted. About 3-5 minutes. Allow to cool before tossing into salad.
- Large shreds of Parmesan cheese
- Sea salt
- White Balsamic Honey Mustard Vinaigrette or store bought Balsamic Vinaigrette, Raspberry Vinaigrette or similar.
Place the Spinach in a large bowl, add shredded Brussels sprouts, toasted walnuts, thinly sliced apple, a pinch of sea salt. Add some of the White Balsamic Honey Mustard Vinaigrette and toss. Gently add the beans, give it a gentle toss and top with large shreds or shavings of Parmesan Cheese.
If you are planning on serving this later in the day, cut the apple last and they tend to oxidize.
If you love salads and want to see more absolutely delicious, mouthwatering ideas, click here to our Salads and Sides page.
Enjoy!
You can use baby greens, baby kale, kale or romaine. The flavors work well with all of these greens.
Yes. Feel to add pecans, pine nuts or croutons if you have a nut allergy. You can also add cooked bulgur wheat or cooked quinoa.
You can use green apples for this salad or any other type of tart, sweet apple. Also pears work well. Just make sure the pears are not overripe.
Yes, you can eliminate the beans or substitute with chickpeas which also work well.
Inspired by this recipe? Make sure to mention us or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com
Apple Spinach White Bean Salad
Equipment
- bowl
Ingredients
- 1 5oz Baby Spinach bag, prewashed
- 4 whole Brussels sprouts shredded (about 1 cup)
- 2 whole apples Fuji, Gala or Honeycrisp
- 1/2 cup walnuts toasted
- 1/4 cup parmesan cheese large shreds or shavings
- 1 15oz Cannellini or white beans rinsed and drained well
- 1 recipe White Balsamic Honey Mustard Vinaigrette or store bought Balsamic Vinaigrette or Raspberry Vinaigrette
- sea salt
- pepper fresh ground
Instructions
- Place walnuts in preheated nonstick pan (medium heat) and sauté until toasted. About 3-5 minutes. Allow to cool before tossing into salad.
- If preparing the salad ahead of time, be sure to slice apple right before assembling salad to prevent oxidization or browning of the apples.
- Place the Spinach in a large bowl, add shredded Brussels sprouts, toasted walnuts, thinly sliced apple, a pinch of sea salt.
- Add White Balsamic Honey Mustard Vinaigrette to taste and toss.
- Gently add the beans, give it a gentle toss and top with large shreds or shavings of Parmesan Cheese.
- Check for salt and ensure there is enough dressing on the salad.
- Serve immediately.
Notes
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
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