Wash and dry the baby spinach leaves thoroughly. Core and thinly slice the green apple. Thinly slice the red onion. Crumble the feta cheese.
Toast the walnuts in a dry skillet over medium heat until fragrant. Be careful not to burn them. Once toasted, chop them coarsely.
In a large salad bowl, combine the baby spinach, sliced green apple, red onion, crumbled feta cheese, and toasted walnuts. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey until well combined.
Season with salt and pepper to taste. Drizzle the dressing over the salad just before serving. Toss gently to ensure even coating.
Divide the salad among plates or serve it family-style on a large platter. For an extra burst of sweetness, you can add a handful of dried cranberries or raisins.
If you prefer a more protein-rich salad, consider adding grilled chicken or sliced hard-boiled eggs. Serve the Spinach Salad with Green Apple as a refreshing side dish or a light lunch.
The combination of the crisp green apple, creamy feta, and crunchy walnuts creates a delightful balance of flavors and textures.