Spinach Salad with Raisins and Walnuts

  • Prep-Time 15 Mins
  • Servings 4


  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • ¼ teaspoon kosher salt
  • 1 clove garlic, minced
  • 1/8 teaspoon freshly ground black pepper
  • 5 cups baby spinach
  • 1 large Gala or Honeycrisp apple (cored and thinly sliced, about 1 ½ cups)
  • 2 ounces crumbled goat cheese (about 1/2 cup)
  • ½ cup walnuts, toasted and coarsely chopped
  • ½ cup Sun-Maid California Sun-Dried Raisins


  • 1

    Whisk together the olive oil, vinegar, mustard, honey, garlic, salt, and pepper in a large bowl.

  • 2

    Add the spinach and toss gently to coat. Add the apple, goat cheese, walnuts, raisins and toss gently to combine. Serve immediately.

Notes: The vinaigrette can be made up to a week ahead and stored in an airtight container in the refrigerator.

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Nutrition Facts


  • Calories from Fat:
% Daily Value*

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs