Wash spinach leaves thoroughly then pat dry with a paper towel. While spinach is continuing to dry, thinly slice half of a red onion. I like to cut it in half first so the slices aren't massive. Next, chop the apple into either thin slices or 1/2 inch chunks. It is whatever you prefer.
Add the washed and dried spinach into a large bowl with the remaining ingredients. Toss the salad until the ingredients are well distributed.
Add the Honey Balsamic Vinaigrette dressing to the large bowl and toss, or leave separate and let each person add the dressing themselves. Serve immediately or store leftovers in the fridge. Enjoy!
Leftover Storage: Store leftover spinach apple salad in an airtight container in the fridge for up to 3 days. The salad saves better if the dressing is stored separate and added when ready to eat.
Ingredient Substitutions: I love this salad as is, but some other additions you could try are apple chips instead of fresh apples, almonds instead of walnuts, goat cheese instead of feta (or leaving the cheese out completely), adding grilled chicken, using a different dressing, or using a different dried fruit. Of course these are just some options and you could make any swaps you wish. Note: Any swaps to the recipe will change the overall flavor.