This spinach salad is as versatile as it is delicious. Packed with iron, fiber, and antioxidants, spinach serves as the perfect leafy base. It’s easy to prepare, can be dressed up or down with a variety of ingredients, and works with just about any cuisine. Whether you’re looking for a light lunch or a vibrant side dish, this salad delivers freshness, crunch, and flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh baby spinach
Cherry tomatoes, halved
Red onion, thinly sliced
Cucumber, sliced or chopped
Avocado, diced
Feta cheese or goat cheese (optional)
Nuts or seeds (like walnuts, almonds, or sunflower seeds)
Dried cranberries or sliced strawberries (optional)
Olive oil
Balsamic vinegar or lemon juice
Dijon mustard (for dressing)
Honey or maple syrup (for dressing)
Salt and pepper
Directions
In a large salad bowl, combine fresh baby spinach, cherry tomatoes, cucumber, and red onion.
Add diced avocado, cheese (if using), nuts or seeds, and optional fruit like cranberries or strawberries.
In a small bowl or jar, whisk together olive oil, balsamic vinegar or lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper to make the dressing.
Pour the dressing over the salad just before serving.
Toss gently to combine and coat all ingredients evenly.
Serve immediately.
Servings and timing
This recipe makes 4 servings. Prep time: 10 minutes Total time: 10 minutes
Variations
Add grilled chicken, boiled eggs, or chickpeas for extra protein.
Swap the dressing for a raspberry vinaigrette or creamy tahini sauce.
Use arugula, kale, or romaine with the spinach for a mix of greens.
Add quinoa or wild rice to make it more filling.
Sprinkle with freshly grated Parmesan instead of crumbled cheese.
Storage/Reheating
Store the salad ingredients and dressing separately in airtight containers in the refrigerator. Spinach can wilt quickly once dressed, so only toss what you plan to eat immediately. Prepared (undressed) salad will stay fresh for up to 2 days. Dressing can be refrigerated for up to 1 week. This salad does not require reheating.
FAQs
Is spinach salad healthy?
Yes, spinach is packed with vitamins A, C, and K, as well as iron and fiber, making it a great base for a healthy salad.
Can I use frozen spinach?
No, frozen spinach is not suitable for salads as it has a soft texture and high moisture content.
What proteins go well with spinach salad?
Grilled chicken, hard-boiled eggs, tofu, shrimp, or chickpeas work well.
Can I make spinach salad ahead of time?
Yes, but store the dressing separately and add avocado just before serving to keep it fresh.
What kind of dressing works best?
Balsamic vinaigrette, lemon vinaigrette, or a honey mustard dressing pairs well with spinach.
How do I keep avocado from browning?
Add it just before serving or toss it in lemon juice to slow oxidation.
Can I add fruit to spinach salad?
Yes, strawberries, apples, blueberries, or dried cranberries add a sweet contrast.
What’s a good nut or seed to add?
Walnuts, almonds, pecans, or sunflower seeds provide great crunch and healthy fats.
How long does spinach salad last in the fridge?
Undressed salad can last up to 2 days. Once dressed, it’s best eaten the same day.
Is this salad gluten-free?
Yes, all listed ingredients are naturally gluten-free.
Conclusion
Spinach salad is a fresh, easy, and customizable dish that fits into any meal plan. With endless options for toppings and dressings, it’s perfect for everything from a quick lunch to a holiday side. Nutrient-dense and full of flavor, this salad is a go-to favorite that never gets boring.
Spinach salad is a light, refreshing, and nutrient-rich dish made with tender baby spinach, crisp vegetables, crunchy toppings, and a flavorful homemade dressing. It’s easy to customize and perfect as a side or main course.
Ingredients
6 cups fresh baby spinach
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cucumber, sliced or chopped
1 avocado, diced
1/2 cup feta cheese or goat cheese (optional)
1/4 cup nuts or seeds (walnuts, almonds, or sunflower seeds)
1/4 cup dried cranberries or sliced strawberries (optional)
3 tbsp olive oil
1 tbsp balsamic vinegar or lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper, to taste
Instructions
In a large salad bowl, combine baby spinach, cherry tomatoes, cucumber, and red onion.
Add diced avocado, cheese (if using), nuts or seeds, and optional fruit like cranberries or strawberries.
In a small bowl or jar, whisk together olive oil, balsamic vinegar or lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper to make the dressing.
Pour the dressing over the salad just before serving.
Toss gently to coat all ingredients evenly and serve immediately.
Notes
Only dress the portion you plan to eat immediately to keep spinach fresh.Add protein like grilled chicken, chickpeas, or boiled eggs to make it a full meal.Swap balsamic for lemon vinaigrette or raspberry dressing for a flavor change.Toss avocado in lemon juice to prevent browning if prepping ahead.Dressing can be made in advance and refrigerated for up to a week.
