My Apple Spinach White Bean Salad is a bright, nutritious mix of crisp apple, tender baby spinach, shredded Brussels sprouts and creamy white beans. It balances sweet and tart flavors with crunchy toasted walnuts and savory Parmesan shavings for a satisfying vegetarian dish you can enjoy year-round. I like to dress it with my White Balsamic Honey Mustard Vinaigrette which brings all the elements together, but a store-bought balsamic or fruity vinaigrette also works well.
Cannellini beans may seem unexpected, but they add a creamy, filling element that makes the salad more substantial. Toasted walnuts provide a crunchy contrast that complements the tender greens and beans, rounding out the textures and flavors.
Health benefits of this Fall Salad
This salad is nutrient-dense and well balanced. Baby spinach supplies iron and vitamins while shredded Brussels sprouts add fiber, vitamin C and additional nutrients. Cannellini beans contribute plant-based protein and fiber, and walnuts add healthy fats and antioxidants. The apples bring natural sweetness and extra fiber—simple, wholesome ingredients that make this a nourishing option.
Many of the core ingredients are at their peak in the fall: spinach and apples are best around September and October, and Brussels sprouts peak later in the season. In many regions—especially California—you can find these items year-round, but buying them in season gives the best flavor.
How to make Apple Spinach White Bean Salad
For quick prep, use pre-washed baby spinach and pre-shredded Brussels sprouts when available. The salad comes together in just a few easy steps.
- Baby spinach, rinsed and dried
- Shredded Brussels sprouts
- Thinly sliced apple (Fuji, Gala or Honeycrisp recommended)
- Cannellini (white) beans, rinsed and drained
- Toasted walnuts — place walnuts in a preheated nonstick pan over medium heat and sauté until fragrant and lightly browned, about 3–5 minutes. Cool before adding to the salad.
- Large shreds of Parmesan cheese
- Sea salt and fresh ground pepper
- White Balsamic Honey Mustard Vinaigrette or a store-bought balsamic or raspberry vinaigrette
Assemble the salad in a large bowl: add the baby spinach, shredded Brussels sprouts, cooled toasted walnuts and thinly sliced apple. Sprinkle a pinch of sea salt and toss with enough vinaigrette to coat the greens. Gently fold in the cannellini beans so they don’t break apart, then finish with large shavings of Parmesan. Taste and adjust seasoning as needed.
If you plan to serve the salad later, slice the apples last to help prevent browning. Serve immediately for the best texture, or keep dressing separate until just before serving if preparing ahead.
Enjoy!
You can use mixed baby greens, baby kale, curly kale or romaine. All of these greens pair nicely with the other salad ingredients.
Yes. Substitute pecans, pine nuts or croutons if you need a nut-free option. Cooked bulgur or quinoa can also add heartiness.
Absolutely. Green apples or any tart-sweet variety work well. Pears are also a good alternative—just avoid overly ripe fruit.
Yes. You can leave out the beans or swap them for chickpeas for a similar texture and protein boost.
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Apple Spinach White Bean Salad
Ana Coronado
June 3, 2021
10
10
20
Appetizer, Lunch, Salad
American
4
362 kcal
Equipment
-
bowl
Ingredients
Apple Spinach White Bean Salad
- 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 or raspberry vinaigrette
- sea salt
- pepper fresh ground
White Balsamic Honey Mustard Vinaigrette
- 1 tbsp shallot minced
- 2 tbsp White Balsamic Vinegar
- 6 tbsp neutral oil
- 1 tbsp Dijon mustard
- 2 tsp honey or agave
- salt and pepper to taste
Instructions
Apple Spinach White Bean Salad
-
Place walnuts in a preheated nonstick pan over medium heat and sauté until toasted, about 3–5 minutes. Allow to cool.
-
If preparing ahead, slice the apples just before assembly to prevent browning.
-
In a large bowl, combine spinach, shredded Brussels sprouts, toasted walnuts and thinly sliced apple. Add a pinch of sea salt.
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Dress with White Balsamic Honey Mustard Vinaigrette to taste and toss to coat.
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Gently fold in the beans, toss lightly and top with Parmesan shavings. Check seasoning and adjust if necessary.
-
Serve immediately.
White Balsamic Honey Mustard Vinaigrette
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In a jar, combine minced shallot and white balsamic vinegar and let macerate for 5 minutes.
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Add oil, Dijon mustard, honey and salt and pepper. Shake or whisk until emulsified.
Notes
Nutrition
Calories: 362kcal
Nutritional information is calculated online and should be used as a guide.
healthy salad, meal prep, vegetarian
All content and photographs ©Claudia’s Table and claudiastable.com
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