Spinach and Apple Noodle Salad with Pecans and Cranberries

Spinach and Apple Noodle Salad with Pecans and Cranberries

It’s pretty ironic how this week is one of the hottest weeks (if not the hottest) we’ve had this summer, considering Labor Day just happened.

I had this post planned out, as a fall transition recipe, but I feel silly posting it today, since it’s supposed to get up to 88 degrees today and it was 92 degrees as I was writing this yesterday.

Oh well, perhaps you can bookmark it for when you’re curled up at your desk with a hot tea?

Spinach and Apple Noodle Salad with Pecans and Cranberries

Salads. Seemingly boring, right? You’ve seen me jazz up salads with apple noodles before and this recipe today is another way to use apples in your salads. Salads aren’t just for the summertime, when you’re trying to fit into those bikinis (or mankini, if that’s your thing) – they’re for every season, it just depends on what they’re made up of.

This time, I’m transitioning from summer to fall flavors, by using cranberries and apples, two flavors that are indicative of chilly-temps.

Spinach and Apple Noodle Salad with Pecans and Cranberries

The crunchiness of the pecans combined with the sticky sweetness of the cranberries and the tanginess of this dijon vinaigrette can do nothing wrong, creating a perfect light lunchtime salad. If you prefer more protein in your lunches (as if the spinach and pecans aren’t enough), this salad would go really well with some crumbled bacon or lentils or rotisserie chicken or just a side of sprouted grain bread.

Since apple noodles tend to brown once they are sliced, it’s important to immediately refrigerate this dish if you’re looking to save it for later. Or, eat it immediately (that’s what I did!)

Also, if you’ve never spiralized apples before, it’s totally easy – here’s a helpful video:

What’s your favorite way to spruce up salads?

Nutritional Information & Recipe


Serves 1

Spinach and Apple Noodle Salad with Pecans and Cranberries

15 minPrep Time

Save RecipeSave Recipe


  • For the salad:
  • 5 cups of baby spinach
  • 3 apples, Blade C
  • ½ cup pecans
  • 1/3 cup dried cranberries
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ground Dijon mustard
  • salt and pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey


  1. Place the ingredients for the dressing into a bowl and whisk together until combined. Set aside.
  2. Place all of the ingredients for the salad into a large serving or salad bowl and pour over the dressing. Toss to combine thoroughly and serve.


  1. That is the best video I have watched. I learned a lot. Thank you!
  2. Looks delicious :) Spinach is great source of iron but you have to eat it with tomatoes or citrus to absorb that iron, check it out here: http://www.listonic.com/protips/get/smjqvbpavv Thanks for sharing the recipe!
    • Paulina - you don't HAVE to eat it with tomatoes or citrus, but it definitely helps your body absorb iron if it's combined that way. It's merely recommended, but eating spinach alone has immense health benefits on its own. Your source of iron should come from many foods, such as beans, broccoli, tofu, meats, raisins, baked potatoes, etc. For a great list of high-iron foods, check this out: http://www.webmd.com/diet/iron-rich-foods
  3. Ali, is there a way to pin these recipes to pinterest from here? I am on AOL.
  4. Caroline Bowman :
    How well does this recipe "save"? I'd love to be able to eat a few lunches off of it, but would the spinach get soggy/limp from the dressing?
  5. Hi Ali, Here I am finally getting around to making this recipe after I pinned it over a year ago! I don't see apples in the ingredient list so I was wondering what kind and how many? Thanks!


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