Spinach Salad with Creamy Maple Dressing

Sharing is caring!

A Taste of Spring: Spinach Salad with Creamy Maple Dressing

If you’re looking for a fresh and flavourful salad to celebrate the changing seasons, this spinach salad with creamy maple dressing is exactly what your spring menu needs. Made with tender baby spinach, crisp Pink Lady apples, sweet dried cranberries, crunchy cashews, sharp old white cheddar, and the bold bite of red onion—all tossed in a rich, tangy maple dressing—this salad is a perfect balance of sweet and savoury.

It’s the kind of dish that feels special enough for entertaining, but simple enough to enjoy for a quick weekday lunch. And yes—it’s hearty and nourishing enough to enjoy as a light meal all on its own.

A Seasonal Celebration of Salad, Spinach, and Maple

Here in Atlantic Canada, spring is a time of renewal—especially in the kitchen. As the first greens start to poke through the soil, we lean into seasonal recipes that honour both the fresh produce of the moment and the storied ingredients we still have on hand from fall.

This spinach salad captures that perfect in-between. With baby spinach fresh from the garden or market, and the last of our stored red onions, apples, and dried cranberries, it brings together the very best of spring and fall. And of course, no Atlantic Canadian spring would be complete without maple syrup—the liquid gold of our region.

Whether you tap your own trees or support a local producer, maple syrup is more than just a sweetener here—it’s part of our cultural heritage. In this recipe, it’s blended into a creamy, tangy dressing made with homemade mayonnaise, Dijon mustard, and maple syrup for a flavour that perfectly complements the salad’s fresh, earthy ingredients.

Why You’ll Love This Recipe

• Seasonal & fresh – A beautiful way to use early spinach and the last of your cellared fall produce.
• Balanced flavours – Sweet, savoury, crunchy, and creamy all in one bite.
• Quick to make – Comes together in just 10 minutes.
• Versatile – Enjoy it as a light meal, a lunch, or a side dish.
• Maple magic – That creamy maple dressing is a standout!
• Kid-approved – The apples, cheese, and cashews are often a hit with little ones.

Ingredients

For the salad:

• 6 cups fresh baby spinach
• 1 large Pink Lady apple, thinly sliced
• ¼ cup dried cranberries
• ¼ cup cashews (raw or roasted)
• ¼ red onion, thinly sliced
• ½ cup sharp old white cheddar, cubed or crumbled

For the creamy maple dressing:

• ¼ cup homemade mayonnaise
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard

Whisk the dressing ingredients together until smooth. Toss the spinach with your toppings, drizzle with the dressing, and serve immediately.

Serving & Pairing Suggestions

This spinach salad is delicious all on its own as a light meal—especially with a slice of sourdough bread on the side. But it also pairs beautifully with:

• Grilled chicken or pork chops
• Quiche or frittata
• A warm bowl of butternut squash or carrot soup
• A crusty baguette and a mug of maple-glazed tea

For a brunch spread, it’s the ideal fresh contrast to egg dishes and baked goods.

Whether you’re serving this spinach salad for Easter lunch, a spring gathering, or just a sunny weekday supper, the flavours of maple, salad greens, and early produce come together in a way that feels wholesome, simple, and deeply rooted in the rhythms of the seasons.

From our homestead kitchen to yours—happy spring!

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @DINNERATTHEMCGILLS with a photo of your spring salad. Don’t forget to pin it or share it with a friend who could use a little maple inspiration this season! 🍁🥗