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Winter Spinach Salad

Crisp and refreshing apple slices pair with creamy Brie and toasted nuts for a balanced and comforting meal with the special addition of simple homemade croutons.
Prep Time10 mins
Cook Time5 mins
Course: Main Course, Salad
Cuisine: American
Keyword: salad, winter
Servings: 4 people
Author: Sarah



  • 3 tablespoons freshly squeezed lemon juice from 1 large lemon
  • 3 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon freshly cracked sea salt
  • ¼ teaspoon freshly cracked pepper


  • 4 tablespoons salted butter
  • 2 cups cubed whole-wheat bread
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon herbes de Provence
  • ¼ teaspoon freshly cracked sea salt


  • 10 ounces baby spinach
  • 2 large tart apples cored and thinly sliced (I used Honeycrisp)
  • 6 ounces Brie cold, cut into 1-inch pieces
  • 1 cup walnuts or pecans toasted


  • Make the dressing: In a small mason jar or container with a tight-fitting lid, add all dressing ingredients. Close tightly and shake vigorously until smooth and emulsified.
  • Make the croutons: Heat a skillet over medium-high heat. Add the butter and heat until melted. Add the bread, the 1 tablespoon thyme leaves, herbes de Provence. Toast until crispy and season with ¼ teaspoon freshly cracked sea salt.
  • Assemble the salad by placing the salad ingredients in a large serving bowl. Add dressing and croutons and toss until combined.


This salad is great as a meal on its own, or can be paired with a simple meat protein like chicken.